BM # 48  Week 2  Day 3

Labneh is a cheese which is very famous in Middle Eastern countries. The first meal, breakfast begins with Labneh. I have already posted the basic version of Labneh, for today it is a Labneh which can be preserved.


When I first read about this Labneh I was simply amazed. I wondered when placed in oil for two weeks what would the taste be? I was very curious, but this needs patience, one gets the right matured cheese taste only after 3-4 days. Since I could not hold my curiosity, I removed one cheese ball after 8 hours. It tasted real good but later I realized that the more you wait, the better the taste.The flavors infuse better.
What you need
Fresh curd 
Olive Oil 
Chilly Flakes 
Basil Leaves 
Line a large sieve with cheesecloth; place it over a deep bowl. 
Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. 
Place in refrigerator and let drain for 2-3 days. 
Discard liquid. 
Roll yogurt into 3/4″ balls. 
Place in a glass jar.
Add garlic cloves, basil leaves, salt, chilly flakes to olive oil.
Add this oil to the glass jar.
Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks. 
Serve the cheese with toast chips, whatever you like. I have enjoyed it with roti also.this cheese is my Day 3 post for week 2.

Labn'eh Cheese from Middle East

17 thoughts on “Labn’eh Cheese from Middle East”

  1. Hi Vaishali. Love your posts. In North America the grocery stores sell 'Compressed Yogurt,' which can be used directly to make Shrikhand. Do you think this could be used for Lubneh as well ? Thanks. Sujata

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.