"Twenty-four hours of patience and a bowl of yogurt becomes something else entirely.
"KaiRenner26th of April 2026
What Labneh Is
Labneh is simply yogurt with the whey drained out. As whey drains, the yogurt thickens and concentrates its protein, fat, and lactic acid. The result ranges from thick Greek yogurt consistency at 12 hours to a firm, rollable cheese at 48 hours. It is tangy, rich, and spreadable. Used across the Middle East as a breakfast spread, dip, or preserved in olive oil for months.
24Hours
48Hours
Salt and Line the Strainer
Mix salt into yogurt and pour into a cheesecloth-lined strainer.
Salt and Line the Strainer
Line a colander or fine mesh strainer with two layers of cheesecloth. Stir 1 teaspoon of fine salt per 500g of yogurt until dissolved. Pour salted yogurt into the lined strainer. Bring the corners of the cloth together and tie loosely. Set the strainer over a bowl deep enough that the colander does not touch the collected whey.
Strain in the Refrigerator
Refrigerate the setup and let whey drain for 24 to 48 hours.
Strain in the Refrigerator
Place the whole setup in the refrigerator. Do not strain at room temperature for more than a few hours — the surface can sour unevenly. Check at 12 hours for consistency. At 24 hours it is thick and spreadable. At 48 hours it is firm enough to roll into balls. The longer it strains, the more concentrated and tangy the flavor.
Serve or Preserve
Serve with olive oil and za'atar, or roll into balls and preserve in oil.
Serve or Preserve
To serve fresh: turn out onto a plate, drizzle with good olive oil, and dust with za'atar, sumac, or crushed dried mint. To preserve: roll into tablespoon-sized balls and pack into a clean jar. Cover completely with olive oil. Add dried herbs, garlic, or chili if desired. Keeps in the fridge for up to a month submerged in oil.
What You Need
500g full-fat plain yogurt — higher fat means richer labneh
1 tsp fine salt
Cheesecloth or a clean linen cloth
Colander or strainer
Bowl to catch whey
Use Full-Fat Yogurt Only Low-fat or non-fat yogurt drains into a grainy, chalky paste. The fat is what gives labneh its smooth, creamy texture. Sheep or goat milk yogurt makes exceptional labneh. The whey you collect is valuable — use it in bread dough, soups, or smoothies.
"The simplest fermented cheese you will ever make is already in your refrigerator.
"KaiRenner26th of April 2026