Preparation info
  • Makes


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Labna, or labneh, is made by draining yoghurt through muslin to produce a soft, creamy cheese that is rolled into balls, sometimes coated with paprika or herbs and served as part of a meze, preserved in jars of olive oil or mixed with oil and eaten as a spread. In the Middle East, labna is eaten for breakfast with olives and bread.


  • 1.5 kg (3 lb 5 oz) Greek-style yoghurt
  • 1


  1. Put the yoghurt in a bowl with the garlic and 2 teaspoons salt and mix well. Put the muslin squares one on top of the other and place the yoghurt mixture in the centre. Gather up the corners of the muslin and tie securely with string, then suspend it over a bowl.