Lebanese Labne Recipe


6 cups plain yogurt
2 teaspoons salt


In a large bowl, stir the salt into the yogurt. Place the yogurt in the center of a piece of doubled cheese cloth, or piece of soft cotton. Pull corners up and tie tightly. Suspend from a stationary object over a bowl (to catch liquid), usually utilizing the faucet over a sink.

Let this hang overnight or about 12 hours. When well drained it will be the consistency of cottage cheese. Remove from the cloth. Store covered in the refrigerator until needed. Eat with olives or olive oil, and pita bread.

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