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rate this recipe:
5 from 5 votes
Prep Time: 5 mins
Resting Time: 1 d
Serves 4
Labneh is a soft Middle Eastern cheese made from strained yogurt. It's surprisingly easy to make, and it's really versatile. Serve it as a dip with good-quality olive oil and za'atar, or add it to salads, pizzas, sandwiches, and more!


  • 1 cup whole milk Greek yogurt
  • heaping 1/4 teaspoon sea salt

toppings & serving options

  • Extra-virgin olive oil, for drizzling
  • Za'atar, crushed pistachios, lemon zest, and/or red pepper flakes

  • Fresh mint leaves
  • Crisp veggies, pita, or crackers


  • In a small bowl, mix together the yogurt and salt.
  • Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Chill overnight.
  • Remove the labneh from the cheese cloth. Transfer to bowl and serve as a spread with desired toppings and veggies, pita, or crackers for dipping. It can also be dolloped, like soft goat cheese, onto salads, pizza, or flatbread.