
Creamy yogurt transformed into tangy labneh cheese.
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Nutrition per Serving
Ingredients
Estimated total cost: €4.57 · €2.29/serving
- 1/2 cup (or more) high-grade extra-virgin olive oilEst. price €1.50–€3.50
- 3 tablespoons finely minced fresh herbs (like tarragon, parsley, and chives)Est. price €0.75–€1.80
- Kosher salt and freshly ground black pepperEst. price €0.02–€0.05
- 2 cups rich and creamy 2% fat or whole Fage Greek yogurtEst. price €2.20–€4.50
- 1/2 teaspoon delicately grated lemon zestEst. price €0.10–€0.25
Steps
- 1Prepare a large sieve by lining it with cheesecloth, then position it over a medium-sized deep bowl. Transfer the yogurt into the sieve and cover it with the edges of the cheesecloth. Refrigerate the setup and allow the yogurt to drain for a period of 2 to 3 days.
- 2Remove any excess liquid from the yogurt by gently squeezing it out, ensuring that the yogurt becomes thick and similar to soft goat cheese. Form the yogurt into balls measuring 3/4 inch in size, then transfer them into an 8-ounce glass jar.
Cultural note
Labneh cheese has Middle Eastern origins and is commonly enjoyed in Mediterranean cuisine. It is a staple in Lebanese, Syrian, and Palestinian diets, often served with olive oil, herbs, and flatbreads as part of mezze spreads or breakfast dishes.
Seasonal note
This dish can be enjoyed year-round as it does not heavily rely on seasonal ingredients. However, using fresh herbs and citrus zest during their peak seasons can enhance the flavors of the labneh cheese.
Health note
Labneh cheese is a good source of protein, healthy fats, and probiotics from the yogurt. It also provides essential vitamins such as A and C, but it is high in saturated fats and cholesterol, so moderation is key for those watching their fat intake.
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