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Labneh (Cream Cheese)

Labneh is a staple food in the Levant and it doesn’t matter what’s for breakfast, you’re bound to find a plate of labneh on the table. It is very easy to make, lighter than cream cheese, and low in lactose. Labne and zaatar were made for each other and when adding olives, freshly cut tomatoes, and some hot and fresh Lebanese bread, you just might never have anything else for breakfast again! Seriously.
Labneh (Cream Cheese)

Preparation Time:24 Hours

Serves : 8 servings


  • 32oz of Laban (Greek Yoghurt if you don’t have any laban)
  • 1 tablespoon of table salt



  1. Put a tablespoon of salt in the yoghurt and mix well.
  2. Then pour all the yogurt into a cloth bag
  3. Put the cloth bag into a colander with a bowl underneath to catch all the draining water.
  4. Store in the fridge for at least 2-3 days (even up to a week if you like) to get the thick texture similar to cream cheese.
  5. If you live in a cool climate you can hang it off a tree branch outside if it’s in the shade as was traditionally done.
  6. After a few days take the labne out of the cloth bag and put it in a glass container with a lid and store in the fridge. If doing this, then every couple of days drain the water that is pooling at the bottom of the container.
  7. If you would like to preserve the labne for months, you can cover the labne with olive oil.
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