Spreadable Labneh


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

Labneh is a yoghurt cheese from Lebanon. It is very similar to hangop, but it is always salted and eaten as a savoury dish. Have it as a cheese spread on bread, on soup or salads or on toasts with a drink.


  • ½–1 tsp salt, to taste
  • 1 garlic clove, crushed (optional)
  • 1 litre (4 cups) whole (full-fat) yoghurt


Mix the salt and garlic through the yoghurt. Place a clean dish towel on a colander or strainer. Pour the yoghurt on it and tie the towel with a string or elastic band. Hang over the sink or over a bucket. Or cover with plastic wrap and hang in the strainer over a bucket. Let it hang for 12–24 hours. Regularly wring the towel, the aim is for as much moisture (whey) as possible to drain from the yoghurt. You will be left with a spreadable cheese. Serve sprinkled with fresh garden herbs or sesame seeds and a little olive oil. Complement with crispy bread.