Labneh (Lebanese Style Cream Cheese)

    1 day 5 minutes

    This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve it on a platter, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita or Lebanese bread.

    3 people made this

    Serves: 32 

    • 3.5kg plain yogurt
    • 1 teaspoon salt, or to taste
    • 1/4 cup (60ml) olive oil

    Preparation:5min  ›  Extra time:1day chilling  ›  Ready in:1day5min 

    1. Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in a bowl to catch the liquid that drains off. Leave to drain in refrigerator for 24 hours.
    2. After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

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    Reviews in English (27)


    Being of Lebanese decent, I have had this all of my life. I often add some or all of the following flavorings: fresh, mashed or roasted mashed garlic, an envelope of Ranch dip powder, fresh herbs, scallions and minced sun-dried tomatoes. I also use non-fat yogurt for a healthy snack.  -  20 Dec 2007  (Review from Allrecipes USA and Canada)


    Labneh is awesome, and this recipe is no exception, and simple enough to make. I prefer making my own yogurt and then straining it through the cheesecloth. I then shape the labneh into 2-inch balls and store in a jar with olive oil. Alternately, I store the labneh in a separate container and add the olive oil at serving time.  -  30 May 2005  (Review from Allrecipes USA and Canada)


    I didn't have any cheesecloth on hand, so I used a plain white, clean, handkerchief. The recipe came out wonderful, I added some minced garlic and olives and used it as a spread for pitas with hummus.  -  25 May 2006  (Review from Allrecipes USA and Canada)