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Homemade Labneh with Olive Oil & Za’atar

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Total Time: 10 minutes (plus straining time)
  • Yield: Serves 2-3 1x


Making your own cheese is really satisfying, and this easy recipe for labneh made from strained Greek yogurt is a great place to start!




  1. In a small bowl, combine the yogurt and the sea salt.
  2. Dampen and spread your cheesecloth or tea towel over a large bowl, or ruck up your stocking or tight leg over a tall glass so you can easily spoon the yogurt mixture into the bottom.
  3. Tie the yogurt tightly with a piece of string (tea towel or cheesecloth) or by tying a knot in the stocking. Leave in a cool place or in the fridge for 24 hours, then untie the cheese.
  4. Serve at room temperature drizzled with oil and with a very generous sprinkling of za’atar.