How To Make Labna (A.K.A. Yoghurt Cheese)



Time Needed





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  • 4 cups
    Thick Plain Yoghurt
    choose one with live active cultures

  • Olive Oil

Nutrition Information

Qty per
124g serve
Qty per
Energy 129cal 105cal
Protein 6.4g 5.2g
Fat (total) 3.04g 2.46g
 – saturated 1.38g 1.12g
Carbohydrate 8.6g 7g
 – sugars 8.6g 7g
Dietary Fibre 0g 0g
Sodium 86mg 69mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

If you’ve never tried, or even considered, making your own cheese before, we definitely recommend having a crack at making Labna (sometimes known as Yoghurt Cheese). It’s a super simple recipe that you can make at home in just a few minutes, not including draining time. The labna is very much like cream cheese, but healthier and packed with probiotics that aid in digestion and supporting the immune system. Have a go!

How To Make Labna a.k.a. Yoghurt Cheese | Stay at Home


  1. To make labna you will need a large deep bowl, a sieve, some muslin or cheesecloth, some glass jars for storage, as well as the yoghurt and olive oil.

  2. Place the sieve over your deep bowl, and line it with the cloth.

  3. Pour in the yoghurt,

  4. Bring the muslin cloth together into a bunch and secure the yoghurt inside, squeezing very slightly. Tie off with a knot or rubber band.

  5. Pop the bowl into the fridge and leave for 12-24 hours, or until all of the whey has been drained from the yoghurt.

  6. Once this has happened, remove the yoghurt and throw out the whey (or use in something else).

  7. To store, roll the labna into balls by rubbing a little bit of olive oil onto your hands, setting aside onto a plate once rolled. Then move all the balls to a glass jar or similar storage container, and pour olive oil over the top.

  8. Alternatively just spread on foods as a sweet or savoury addition!

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