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Labneh (home-made cream cheese)


Remember we just did some home-made yogurt? What if I told you that, from that we can do cream-cheese? Yes, that’s exactly what I’m getting at!

Labneh is a yogurt-cream-cheese-like. It is an Arab recipe. When I eat Labneh for breakfast it has to be accompanied by: fresh tomatoes, cucumbers, olives, Arab-bread and sweet-tea, which is how, is commonly eaten in Lebanon. Then, I’m immediately transported to the Bekaa valley, which is from where my family is originally.-the smell of grape-leaves coming from the garden while sitting on the porch and the early morning-sun warming up one face- cannot help but to feel heaven-on earth.

This recipe will take at least 3 days to be ready, but it is simple enough, not much needed.

The recipe will yield a medium jar about 16 oz.


4 cups of yogurt.


1 tablespoon os salt


1. Add the salt to the yogurt and place in the cheese-cloth.

2. Place it on a colander in the fridge to take the liquid out for at least 3 days.

3. Roll it into balls and preserve in good-quality olive oil.


I usually combine the mixture with chopped olives, or sun-dry tomatoes of even zaatar.




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