How to make a rich labneh-style cheese with yogurt

I really like making these homemade products because it is like conducting scientific experiments in our own kitchen and learning how to transform ingredients without using electrical appliances or other strange things.


  • 1 kg of homemade or commercial natural yogurt (see the recipe for making homemade yogurt here)
  • 1 teaspoon salt or to taste
  • Fresh or dried herbs, seeds
  • olive oil

Steps to make ladneh cheese

Just let the yogurt drain for a few hours in the fridge. Then we can season it and enjoy it in many ways. the result is a texture like cream cheese, which is something very creamy. What surprises me is that it is something you can achieve in the kitchen for a small amount of money.

When researching on the Internet, I discovered that there is a kind of Arabic cheese called labneh and it is precisely what we are preparing
We need a cloth to drain the yogurt, you can also use cheesecloth, and finally a thick paper towel to squeeze better.

The longer we let the cheese drain, the more consistency it retains; I left it for 24 hours, but it can be kept longer. You can tighten it if you want, although I don’t have one.

Once it is ready you can serve and add walnuts or pistachios with a little olive oil, it is ideal to spread with cookies or toast

Once you have the filling ready put it in the refrigerator for 15 minutes, after this time spread a corn tortilla and add the mixture all over the sides to the edges, roll up and place toothpicks to hold. Chop several rings of about 3cm and serve to eat

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