Labna Cheese

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Labna is a cheese made from yogurt and has been made and consumed since Egyptian times.
Recipe By: ABC Online, chef Sally Wise
  • PrepN/A |
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    • 2 kg Greek Yoghurt
    • 75 ml good quality olive oil
    • 1 tablespoon salt
    • 1 tablespoon chopped thyme
    • 4 tablespoons chopped mint


Mix all ingredients together well.
Pour into a colander lined with muslin. Tie the muslin to form a bag.

Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.

After the 2 days, remove the Labna from the muslin, roll into walnut sized balls. Place in a large jar, then cover with a light olive oil.


Serving suggestion
The Labna is ready to eat immediately, but improves after a couple of days.

The oil which surrounds the Labna can be used later in dressings, bread dough etc.

Additional Notes

Juice and grated rind of lemon
Recipes From - The Gourmet Food And Cooking Resource