Homemade labneh

Transform Greek yoghurt into a bright fresh cheese originating from the Middle East. Homemade labneh tastes great and is healthy, spreadable, inexpensive and moreover, it’s very easy to make.

  • Serves

    6-8 People


  • 2 cups Greek style plain yoghurt
  • sea salt and black pepper, freshly ground

to serve

  • flatbread or Turkish bread, warmed
  • extra virgin olive oil
  • cherry tomatoes
  • radishes
  • dukkah

You'll Need

  • Multix Cling


  1. Season the Greek yoghurt lightly with salt and freshly ground black pepper. Line a fine wire sieve with a clean kitchen cloth such as a Chux. Place over a bowl then spoon the yoghurt into the Chux and pull the ends of the cloth together. Cover everything tightly with Multix Cling and refrigerate for around 24 hours.
  2. Remove the whey that has drained from the yoghurt and transfer the labneh to a plate. Serve with a drizzle of good olive oil and sprinkle of dukkah as well as warmed flatbread, and salad vegetables OR roll the fresh cheese in to walnut sized balls and store in extra virgin live oil flavoured with crushed garlic and thyme sticks.