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 Staples & Condiments



Labneh is kind of like a healthy version of cream cheese, and you can use it in the same manner as its cream made counterpart with the reassuring knowledge that it is a lot better for you and much lower in fat. There are so many tasty ways you can use this Mediterranean yoghurt cheese and it is so simple to make that you only need two ingredients, yoghurt and salt. 

The yoghurt must be full fat, and it also must be unsweetened. I tend to use Greek yoghurt as it is all we ever eat, and it is also already partially strained so it creates a lovely thick labneh. 

Most labneh recipes say to strain the yoghurt for 24 hours, but I like to strain mine for around 36 - 48 hours, so I am left with a very thick cheese, which is especially helpful if I am using it in a dessert where it may need setting capabilities such as in my Citrus, Apricot & Labneh Slice or Dark Chocolate & Lime Tart

A fortunate by-product of making labneh is the wonderful whey that is drained from the yoghurt. Whey is very healthy because it is full of valuable probiotics which are great for keeping our gut bacteria balanced, and it can be used in all manner of ways in the kitchen. I like to add it to bread, scones, homemade pastry, even smoothies. Sometimes if I have excess whey, I soak rolled oats in it, add a bit of garlic and apple cider vinegar, and feed the mash to my chickens – they love it, and it is a healthy addition to their diets too. 


Makes approximately 2 cups  


  • 4 cups / 1 kilogram full fat unsweetened yoghurt or Greek yoghurt 

  • ¼ teaspoon salt 



  1. Put a colander over a small bowl and place a piece of cheesecloth over the colander. Mix the salt through the yoghurt and pour it into the cheesecloth lined colander. Fold the remaining cheesecloth over the yoghurt and place a plate on top. 

  2. Refrigerate for 24 – 48 hours depending on how thick you like your labneh.  

  3. Once your labneh is ready tip the whey out of the bowl at the bottom and put it into a jar with a lid on. This can be stored for 3 – 4 weeks in the fridge to be used at your leisure. 

  4. Put the labneh into a sealed container and use within a week in dips, spreads, desserts, and icings as you would cream cheese. 

**You can make vegan labneh by straining coconut yoghurt in exactly the same manner as you would regular yoghurt. This is a wonderful variation when using it as a dessert element as it lends a lovely rich coconut flavour. 


Above - Greek yoghurt sitting in muslin over a colander - this will be put into the fridge for 48 hours to separate the whey from the labneh. 

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