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In a large bowl, combine the 64 ounces of whole milk plain yogurt and 2 teaspoons of salt. Mix well until thoroughly combined.

Line a large fine mesh strainer with a thick layer of paper towels. Alternatively, cheesecloth can be used.
Carefully pour the salted yogurt into the lined strainer.

Cover the yogurt with another thick layer of paper towels.

Place a heavy plate on top of the paper towels to weigh down the yogurt.

Set the strainer over a large bowl to catch the liquid that will drain from the yogurt.

Refrigerate this setup for about 2 days (approximately 48 hours). During this time, the yogurt will thicken into a soft cheese (labneh) as the whey drains out.

After 2 days, the water will have drained, and the labneh is ready. Discard the drained liquid.

Prepare your coatings: For one jar's worth of labneh, place a sufficient amount of za'atar spice mix on a plate. For another jar's worth, mix 1 tablespoon each of paprika, sumac, and crushed red chili flakes on a separate plate for a smoky and spicy blend.

Using a mini ice cream scoop or a teaspoon, portion out equal-sized amounts of the thickened labneh.

Lightly oil your palms and roll each portion into a smooth ball. The labneh balls should roll up easily, and using a mini scooper helps ensure perfectly sized balls every time.

Roll the labneh balls in your chosen toppings: either the za’atar mix, the paprika-sumac-chili mix, or leave some plain. One jar is suggested to be left plain, as it is considered best with a drizzle of honey.

Pack the coated and plain labneh balls into clean jars (approximately 3 one-liter jars, filled about three-quarters of the way).

Fill each jar with good-quality cold-pressed olive oil, ensuring the oil fully covers the labneh cheese balls. The oil helps keep the labneh balls moist, soft, and beautifully preserved.

Seal the jars securely.

Refrigerate the sealed jars. The labneh balls will keep for up to 1 month.

Serve the labneh balls on toast, with herbs, or alongside your favorite dishes. Plain labneh is suggested to be served with a drizzle of honey.


In a large bowl, combine the 64 ounces of whole milk plain yogurt and 2 teaspoons of salt. Mix well until thoroughly combined.

Line a large fine mesh strainer with a thick layer of paper towels. Alternatively, cheesecloth can be used.
Carefully pour the salted yogurt into the lined strainer.

Cover the yogurt with another thick layer of paper towels.

Place a heavy plate on top of the paper towels to weigh down the yogurt.

Set the strainer over a large bowl to catch the liquid that will drain from the yogurt.

Refrigerate this setup for about 2 days (approximately 48 hours). During this time, the yogurt will thicken into a soft cheese (labneh) as the whey drains out.

After 2 days, the water will have drained, and the labneh is ready. Discard the drained liquid.

Prepare your coatings: For one jar's worth of labneh, place a sufficient amount of za'atar spice mix on a plate. For another jar's worth, mix 1 tablespoon each of paprika, sumac, and crushed red chili flakes on a separate plate for a smoky and spicy blend.

Using a mini ice cream scoop or a teaspoon, portion out equal-sized amounts of the thickened labneh.

Lightly oil your palms and roll each portion into a smooth ball. The labneh balls should roll up easily, and using a mini scooper helps ensure perfectly sized balls every time.

Roll the labneh balls in your chosen toppings: either the za’atar mix, the paprika-sumac-chili mix, or leave some plain. One jar is suggested to be left plain, as it is considered best with a drizzle of honey.

Pack the coated and plain labneh balls into clean jars (approximately 3 one-liter jars, filled about three-quarters of the way).

Fill each jar with good-quality cold-pressed olive oil, ensuring the oil fully covers the labneh cheese balls. The oil helps keep the labneh balls moist, soft, and beautifully preserved.

Seal the jars securely.

Refrigerate the sealed jars. The labneh balls will keep for up to 1 month.

Serve the labneh balls on toast, with herbs, or alongside your favorite dishes. Plain labneh is suggested to be served with a drizzle of honey.
