# 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.

**Syrian Cuisine · 15 min · 8 servings · 120 kcal per serving**

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.

## Ingredients

- 1 kg — full-fat yoghurt
- 1 tsp — salt
- 1 cup — olive oil
- 1 tsp — za'atar
- 1 tsp — chilli flakes
- 1 tsp — dried mint
- muslin or doubled cheesecloth

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/syrian-cuisine/labneh-strained-yoghurt-olive-oil
Edited by: Marwa Mohamed
Last updated: 2026-10-22