Strained Homemade Labneh

Homemade Labneh (strained yogurt cheese)

Course: Breakfast
Cuisine: Middle Eastern
Prep Time: 10 minutes
Resting time: 12 hours
Total Time: 10 minutes
Servings: 4
Calories: 76kcal
Author: Razena Schroeder
Homemade Labneh is a rich, tangy and thick cream cheese made from strained yogurt and perfect on sandwiches, in healthy dips or on appetiser platters.
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  • 250 grams goats milk yogurt, full fat approximately 250 ml
  • 250 grams cows milk yogurt, full fat approximately 250 ml
  • 1.25 ml salt approximately 1/4 teaspoon


  • Place a few layers of muslin over a fine mesh strainer or rice colander placed over a bowl. Ensure that there is sufficient space between the strainer and the bottom of the bowl where the whey collects. 
  • Pour one cup of yogurt into the muslin lined strainer and add the salt. 
  • Pour over the other cup of yogurt. 
  • Mix thoroughly with a small whisk or spoon. 
  • Fold the ends together and twist the cloth into a knot or just fold over to cover the surface.
  • Place the yogurt in the refrigerator and leave to drain out the whey for 24 - 36 hours.
  • Check the consistency after 24 hours, and if it is thick enough, remove the container with strained yogurt from the refrigerator and squeeze out any excess moisture. 
  • Unwrap the labneh from the cheesecloth and spoon into a sterilised container then serve immediately or refrigerate. 


  • If you don't have clean muslin squares you may use cheesecloth or unused clean coffee filters. Rinse the coffee filters under hot running water to remove any fibres and flavors.
  • The labneh will keep in the refrigerator for up to 5 days if stored in a sterilised container. 


Calories: 76kcal | Carbohydrates: 5g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 178mg | Potassium: 193mg | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 0.7mg | Calcium: 151mg