Homemade Goat Labneh

Labneh (aka Yogurt Cheese)

  • Author: Isabelle Boucher (Crumb)
  • Prep Time: 48 hours
  • Total Time: 48 hours
  • Yield: 1 cup 1x


Labneh is as easy to make as it is delicious! I like the extra-tangy flavour that comes from goat’s milk yogurt, but the same technique works beautifully with any kind of full-fat plain yogurt.



  • 1 container (500 g) Hewitt’s goat milk yogurt
  • 1/2 tsp kosher salt
  • 1 tbsp good-quality olive oil

Za’atar Topping:

  • 2 tsp good-quality olive oil
  • 1 tsp za’atar

Pistachio-Lemon Topping:

  • 3 tbsp chopped pistachios
  • 1/2 tsp lemon zest
  • 2 tsp good-quality olive oil

Tzatziki-Style Topping:

  • 1/4 cup finely chopped Greek cucumber
  • 1 clove garlic, finely minced
  • 1 tbsp finely chopped fresh mint
  • 1 tbsp finely chopped fresh dill


  1. Line a fine wire-mesh strainer with two layers of cheesecloth and place over a large bowl.
  2. Sprinkle the yogurt with salt, and then spoon into the prepared strainer. Gather the edges of the cloth and lay them over the yogurt so that it’s completely covered.
  3. Transfer the bowl to the refrigerator, and let it drain for at least 24 hours (but ideally, closer to 48-72 hours). You should have around 1 cup of liquid in the bowl, and the remaining yogurt should be the consistency of a soft cream cheese.
  4. Twist up the cheesecloth to form a parcel, and gently squeeze to extract just a bit more moisture. Scoop the finished labneh into a pretty dip bowl if you’re serving right away, or transfer to an airtight container and refrigerate for up to a week.
  5. To serve, drizzle the labneh with olive oil, then sprinkle with your toppings of choice.

  • Category: Appetizer