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  • Writer's pictureKarine Allouche Salanon


The Labneh, AKA tangy, thick, creamy yogurt cheese, brings back many memories when our parents took us to know your country (Lebanon), at my 9 years old, it was a unique experience and more when they prepared first the yogurt and then the Labneh. My grandparents and we enjoyed a lot in a typical messa with cucumbers, tomatoes, onions, olives, beans and olive oil with salt and Pita bread. It was a feast.

It is very easy to make with simple yoghurt. Store homemade labneh in the fridge in a tightly-closed container for up to 2 weeks.


. 1 liter natural goat’s milk yogurt, or quality full-fat cow’s milk yogurt,

. 1/2 teaspoon of salt (the usual ratio is 1 teaspoon of salt for every kg of yogurt).

. Extra virgin olive oil

. Fresh chopped parsley

. Freshly ground black pepper You need a cotton cloth, gauze or similar, wide, thick enough so that the yogurt does not pass through it but allows the whey to fall out.


  1. Place a kitchen towel or cheesecloth ( double layer) over a strainer, over a bowl.

  2. Mix the salt and yogurt and pour it into the fabric

  3. Place it in a strainer and under the strainer a container to drop the serum, place it in the refrigerator for 8 hours if you want it in balls or 12 hours if you want it in olive oil

  4. Place it back in the refrigerator.

  5. When ready to serve, serve it with extra virgin olive oil, fresh chopped parsley and freshly ground black pepper, herbs and spices you prefer.

To better preserve your labneh, you can form it into balls that are about 1 tablespoon each in size. Place the balls in a large sterilized, airtight jar and pour extra virgin olive oil to cover. Cover the jar tightly and leave at room temperature or in the fridge, if you live in a warm area.

And bon appetit. Ahh and if you have imagination, you can mix the Labneh whatever you vegetables you want!

Contributed by Soraya from Clandestine Foods

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