Strained Labneh and Labneh Balls in Olive Oil
Labneh is simply yoghurt drained of its whey, and the draining time decides everything: 12 hours gives a soft spread, 24 hours a thicker breakfast labneh, and 48 hours a paste firm enough to roll into balls and preserve in oil.
- Prep
- 15 min
- Cook
- —
- Total
- 15 min
- Calories
- 120
Photo: Leslie Seaton from Seattle, WA, USA — CC BY 2.0 · Wikimedia Commons
Labneh is the cornerstone of a Levantine breakfast and the simplest dairy product you can make at home. Its only ingredient is yoghurt — the rest is time and a cloth.
Method
-
1
Choose the yoghurt
Use full-fat yoghurt with no starch or stabilisers. Low-fat yoghurt gives a sour, grainy labneh — the fat is what makes it creamy.
⏱ 3 min -
2
Salt it
Stir the salt thoroughly through the yoghurt. Salt draws the whey out faster and preserves the labneh longer — without it, draining takes twice as long.
⏱ 3 min -
3
Drain
Pour the yoghurt into muslin set over a sieve over a bowl, tie the corners and hang it or weight it lightly, in the fridge.
⏱ 8 min -
4
Choose your time
12 hours for a soft, spreadable labneh, 24 hours for a thicker breakfast labneh, 48 hours for a firm paste suitable for rolling. Pick by use.
⏱ 10 min -
5
Roll the balls
For the preserved version: roll the labneh with oiled hands into walnut-sized balls, spread them on a tray and refrigerate two hours to firm up.
⏱ 15 min -
6
Store under oil
Pack the balls into a sterilised jar and cover them completely with olive oil, adding za'atar or chilli. The oil seals them from air so they keep for 3 months.
⏱ 8 min -
7
Serve
Spread plain labneh on a plate, make a well and pour in olive oil, then scatter za'atar or dried mint. Serve with bread and olives.
⏱ 4 min
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Tips that actually matter
- Full-fat yoghurt with no starch — low-fat gives a grainy, sour result.
- The salt is not just for flavour; it halves the draining time and preserves for longer.
- Do not throw the whey away: it works in bread dough, smoothies and for watering plants.
- The balls must be fully submerged in oil — any exposed part will grow mould.
People also ask
How long should labneh drain?
12 hours for a soft, cream-like spread, 24 hours for standard breakfast labneh, and 48 hours for a firm paste suitable for rolling and storing in oil. Each time has its use.
How long does it keep?
Plain labneh keeps a week in the fridge in a sealed container. Balls under olive oil keep 3 months, provided the oil covers them completely — any part exposed to air will spoil.
What do I do with the whey?
Do not waste it — it carries protein and vitamins. Use it in place of water in bread dough (it adds flavour and softness), in smoothies, for cooking pasta, or to water your plants.
Cook mode
Strained Labneh and Labneh Balls in Olive Oil
-
1
Choose the yoghurt
Use full-fat yoghurt with no starch or stabilisers. Low-fat yoghurt gives a sour, grainy labneh — the fat is what makes it creamy.
-
2
Salt it
Stir the salt thoroughly through the yoghurt. Salt draws the whey out faster and preserves the labneh longer — without it, draining takes twice as long.
-
3
Drain
Pour the yoghurt into muslin set over a sieve over a bowl, tie the corners and hang it or weight it lightly, in the fridge.
-
4
Choose your time
12 hours for a soft, spreadable labneh, 24 hours for a thicker breakfast labneh, 48 hours for a firm paste suitable for rolling. Pick by use.
-
5
Roll the balls
For the preserved version: roll the labneh with oiled hands into walnut-sized balls, spread them on a tray and refrigerate two hours to firm up.
-
6
Store under oil
Pack the balls into a sterilised jar and cover them completely with olive oil, adding za'atar or chilli. The oil seals them from air so they keep for 3 months.
-
7
Serve
Spread plain labneh on a plate, make a well and pour in olive oil, then scatter za'atar or dried mint. Serve with bread and olives.
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