Make at home labneh

Make at home labneh Image by tookapic from Pixabay

Making labneh at home – yes you can!

Making labneh might not be something you’ve considered doing before… but the process is so simple. Once you’ve cracked it, you’ll want to do this all the time.

Make at home labneh

Make at home labneh Image by tookapic from Pixabay

My friends often “joke” that I am a “hipster” because of my penchant for making things from scratch that people would just buy in the shop. Biltong, bacon, pastry, pasta…

It’s not that I am hoity toity about food, it’s just that I really enjoy the journey of making stuff from. It’s immensely rewarding and, often, much cheaper.

Labneh is a favourite indulgence, with my personal favourite being the stuff from Bedouin. I could happily sit and eat a jar full in one go. But I never thought about actually making it…

Until this weekend. Paging through an old food magazine, there it was. A short, sharp description of how to make it yourself. Turns out you need very little. Thick yogurt, a cheese cloth, a dash of salt, a sieve or colanander and a bit of patience…

The result?

making labneh at home
Photo credit: Antoinette Muller

It’s not as good as the stuff from Bedouin (yet!), but this was my first try and I can’t wait to experiment with more flavours. The cover image is some of this goodness simply served with some smoked trout on toasted sourdough. Add some salt, pepper and a squeeze of lemon and 


Making labneh at home – yes you can!

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Recipe by Antoinette Muller Course: SnacksCuisine: ArabianDifficulty: Easy
Prep time





Delicious and easy to make labneh.


  • 500 Grams 500 Thick greek or double cream yogurt

  • 1 Tsp 1 Salt

  • Colander

  • Cheese cloth


  • The process is simple, you need to separate the curd from the whey.
  • Line a sieve or a colander with a cheese or muslin cloth. You can also use a tea towel, if it’s clean and dedicate to cheese making.
  • In a separate bowl, mix your yogurt and about a teaspoon of salt together. Transfer the mix into your cheesecloth, tie up the ends tightly and leave to drain over a bowl.
  • The whole process takes about 24 – 48 hours. When the stuff in the cheese cloth is the consistency of a thick cream cheese, you’ve cracked it.
  • If you want it for dipping, you can get away with leaving it for about 12 hours. If you want to get fancy and roll out some balls, then you’ll need to leave it a little longer.
  • Don’t throw away the whey either, use it in flat breads or any other sort of bread for the most delicious, softest bread you’ve ever baked.
  • This most basic recipe can be jazzed up with all sorts of flavours – garlic, herbs, chilli… your taste buds are the limit.
  • Once done, it will keep in the fridge for up to a week. Or up to three weeks if rolled into balls and covered in olive oil. If you’re using a jar, remember to sterilise it.

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