Yogurt Cheese (Labneh)

Yogurt Cheese (Labneh) Recipe
Photo: Annabelle Breakey
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.


Makes 2 cups
Total time: 24 Hours

Recipe from


Recipe Time

Total: 24 Hours

Nutritional 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


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


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.


Nutritional analysis is per 1/4-cup serving.

February 2012
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