Homemade Labneh Cheese

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Homemade Labneh CheesePin recipeFollow us 114.1k

I love labne, or labneh, depending on how you choose to spell it. There’s just something so cool about taking a tub of yoghurt, straining it and ending up with a smooth, creamy, tangy spread that can be spooned onto or into so many things.

You can flavour the finished labne in any way that you choose; I like to add extra lemon to mine but you can add chopped herbs, chilli flakes, cracked pepper…the possibilities are endless.

If you leave the labne straining for an additional 24 hours, you can roll it into balls, coat them in herbs or spices and store them in jars covered with olive oil.

This looks incredible but I’ve yet to discover the patience to wait the extra day. If you do this, I’d love to hear how it is. I love to make a batch of low carb cheesy crackers to dip into my labne as a treat or dollop it over my lunchtime avocado. Enjoy!

Hands-on Overall

Nutritional values (per serving, ~ 70 g/ 2.5 oz)

Net carbs3.2 grams
Protein7.5 grams
Fat5.3 grams
Calories90 kcal

Calories from carbs 14%, protein 33%, fat 53%

Total carbs3.2 gramsFiber0 gramsSugars3.2 gramsSaturated fat2.7 gramsSodium78 mg(3% RDA)Magnesium10 mg(3% RDA)Potassium213 mg(11% EMR)

Ingredients (makes 12 servings)


  1. Combine the yoghurt, lemon juice and salt in a bowl. Homemade Labneh Cheese
  2. Place a strainer, lined with a clean cloth or muslin, over a large bowl. Homemade Labneh Cheese
  3. Pour yoghurt into the strainer, gently fold the cloth over the top. Homemade Labneh Cheese
  4. Place in refrigerator for 24 hours to strain ... Homemade Labneh Cheese ...or 48 if you’re going to make the labne balls using your hands. You can use the leftover whey to keep your mayo fresh for weeks. Homemade Labneh Cheese
  5. Once strained, add any additional seasonings, spoon into containers, swirl the top with the back of a spoon and drizzle with the olive oil. Homemade Labneh Cheese
  6. Store in the refrigerator for up to 5 days. Labne balls in oil can be stored in the refrigerator for up to 2 months. Homemade Labneh Cheese

Ingredient nutritional breakdown (per serving, ~ 70 g/ 2.5 oz)

Net carbsProteinFatCalories
Yogurt, plain (full-fat, Greek style, 5% fat)
3.2 g7.5 g4.2 g80 kcal
Lemon juice, fresh
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g1.1 g10 kcal
Total per serving, ~ 70 g/ 2.5 oz
3.2 g7.5 g5.3 g90 kcal
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (3)

Wow! This was awesome!!! I put it on top of your broccoli soup this week, and it was amazing. I’m making more this week, and I’ll plan my menu based on what I can put this on! I’m a vegetarian Keto-er, which can be tricky. Recipes like this make it totally doable though. Thank you!!!


I saw this post and got so excited. I’m Middle Eastern (Palestinian) and I’ve been eating Labneh everyday since I was little. It’s such an important food for Arabic breakfasts. Starting the Keto diet just got A LOT easier. I cannot wait to try this!


That is great! I hope you like it, Sumer! 😊