Homemade Labneh Cheese #SundaySupper

Sit down for a feast of Middle Eastern foods this #SundaySupper and dive into a delicious bowl of Homemade Labneh Cheese.

Homemade Labneh Cheese #SundaySupper I have been so excited for today’s #SundaySupper theme since it was first announced a few weeks ago. I love foods of all types (well almost all, Indian and I don’t really get along that well) but if I was stuck on a dessert island and had to choose one cuisine I’d probably go for Middle Eastern.  For us at least, whenever we eat Middle Eastern food it’s a feast of epic proportions.  You can’t just order one or two dishes.   Falafel, hummus, tabouleh, shakshuka, spiced beef, all the lamb dishes and of course my favorite of them all labneh.   

Homemade Labneh Cheese #SundaySupper The first time I had labneh was at a Israeli restaurant in our neighborhood – while the word cheese is listed after it, labneh is just strained yogurt.  I couldn’t get enough of it and was scooping it up with my pitas and piling it on top of my dish.  I always knew it was easy to recreate at home but I kept going back to the market attached to that restaurant to pick up more.   

Homemade Labneh Cheese #SundaySupper I honestly had no excuse left not to make my own labneh and I’m so glad I finally did. The total amount of active work is about 5 minutes, the rest of the time you just need to wait for all the liquid to strain from your yogurt.  Three days later you can enjoy this tart and creamy spread as part of your own homemade mezze platter. 

Homemade Labneh Cheese #SundaySupper
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  • 4 cups (1 32oz container) full fat Greek yogurt (such as Fage)
  • 1/2 teaspoon Kosher Salt
  • cheesecloth
  • kitchen twine
  • chopsticks
  • optional: olive oil and za'atar seasoning


  1. In a medium mixing bowl combine the Greek yogurt and salt.
  2. Lay the cheese cloth out in another bowl and place the yogurt in the center. Bring the sides of the cheesecloth up and bundle together tightly. Tie together with kitchen twine.
  3. Take your chopsticks and make sure they fit across your bowl. Tie the cheesecloth bundle up and around the chopsticks so it drops down and hangs just a bit above the bottom of the bowl.
  4. You'll immediately start to see liquid draining from the yogurt. Place in the refrigerator to drain for 72 hours, emptying the liquid from the bowl twice a day.
  5. After 72 hours, untie the cheesecloth and scoop out the labneh.
  6. If serving right away, place in a bowl with a generous pour of extra virgin olive oil and a sprinkling of za'atar seasoning on top.
  7. Store in an airtight container in your refrigerator for up to one week.
Recipe Type: Dip


Homemade Labneh Cheese #SundaySupper

Now let’s take a look at some of the other fabulous foods we have this week!


Mezze {Appetizers}



Salata {Salads and Sides}






Halwa {Desserts}



Join the #SundaySupper conversation on Twitter tonight (Sunday). We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by visiting the Sunday Supper Movement page.


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34 thoughts on “Homemade Labneh Cheese #SundaySupper

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  10. Stacy

    Well done, Susan! Your bowl of creamy labneh looks wonderful. I must admit, I mostly buy it too because I never seem plan meals far enough ahead to have it ready in time.

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