Here is a recipe for how to make labneh- a Middle Eastern strained yogurt/cheese. Also known as strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, labaneh or suzma yogurt. Labneh is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt. It’s sooo easy to make, too.

Honestly, it is SO easy to make labneh at home. If you have a bit of foresight, you can make it at home for the cost of a tub of yogurt. Or if you’re kinda extra like me and make yogurt at home, all you have to do is just strain your homemade yogurt. Just a little bit more and you’ll have homemade labneh.

  1. Mix a pinch of salt into a 2 cup tub of plain, regular yogurt. Or 2 cups of homemade plain yogurt.
  2. Pour the yogurt into a sieve lined with a cheese cloth. Make sure that it’s sitting on top of a medium, stainless steel bowl (these are my fav!)
  3. Then, let it drain and sit in the fridge for 2 days, uncovered is fine. 
  4. ta da!

Mimi Newman Here is a recipe for how to make labneh- a Middle Eastern strained yogurt/cheese. Also known as strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, labaneh or suzma yogurt

  • 2 cups yogurt , regular yogurt – not greek yogurt
  • a pinch of salt
  • Mix a pinch of salt into a 2 cup tub of plain, regular yogurt.
  • Pour the yogurt into a cheesecloth lined strainer on top of a bowl, and place into the fridge
  • Let it drain and sit in the fridge for 2 days (uncovered is fine), then it will be ready.

Serving: 8ozSodium: 113mgCalcium: 296mgVitamin C: 1mgVitamin A: 243IUSugar: 11gPotassium: 380mgCholesterol: 32mgCalories: 149kcalSaturated Fat: 5gFat: 8gProtein: 9gCarbohydrates: 11gIron: 1mg