Homemade Labneh Cheese Ready in Just 10 Minutes of Prep

Food blogger Shir Chip Ashkenazi shares a simple recipe to transform plain yogurt into rich, creamy homemade labneh cheese with minimal effort. Using just natural yogurt (preferably 3% fat or higher), salt, and a cheesecloth or thin towel, the process involves mixing the yogurt with salt, straining it overnight or up to 48 hours in the refrigerator to achieve the desired consistency. The resulting labneh can be served with za'atar and olive oil, rolled into balls, used as a salad base, or spread on fresh bread as a delicious alternative to store-bought cheese.

The recipe requires pouring the salted yogurt onto a cheesecloth-lined strainer set over a bowl, gently pressing it, and refrigerating it with a light weight on top. After 24 hours, the labneh will be soft and spreadable; after 48 hours, it firms enough to shape into balls. Shir Chip emphasizes the ease and affordability of this homemade cheese, which can easily replace supermarket versions.

This quick and accessible recipe offers a flavorful dairy option using common kitchen ingredients and simple preparation, ideal for those seeking fresh, homemade cheese without complicated steps.