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Yogurt Cheese (Labneh)

Photo: Annabelle Breakey
Total time 24 hrs
Yield Makes 2 cups
This versatile Middle Eastern cheese--which tastes like cream cheese but has fewer calories--is nothing more than strained yogurt with a bit of salt stirred in. Adding a layer of olive oil will protect and preserve it. If you want the cheese to be thicker, drain it longer.


  • 3 cups plain yogurt
  • 1 teaspoon fine sea salt
  • Extra-virgin olive oil

Nutrition Information

  • calories 76
  • caloriesfromfat 62 %
  • protein 3.2 g
  • fat 5.3 g
  • satfat 2.3 g
  • carbohydrate 4.3 g
  • fiber 0.0 g
  • sodium 232 mg
  • cholesterol 12 mg

How to Make It

  1. Pour yogurt into a strainer lined with a double thickness of cheesecloth and set in a bowl deep enough that the strainer won't sit in liquid. Stir in salt, then lay ends of cheesecloth over yogurt, covering it. Chill at least 1 day and up to 2 (cheese will get denser the longer you drain it).

  2. Spoon cheese into a tall, narrow jar and top with 1/4 in. oil. Labneh keeps, chilled, up to 2 weeks.

Cook's Notes

Nutritional analysis is per 1/4-cup serving.