How to make labneh cheese from scratch.

Bring a little sunshine into your weekend with this delicious labneh breakfast served with fresh berries, natural New Zealand honey, nuts, and edible flowers.
Thick, tart, and creamy, this yoghurt-like cheese, can be used for both savoury and sweet dishes.

A few months ago I shared the recipe of the Mediterranean-style Summer Platter with labneh cheese includes the method of making labneh from Greek yoghurt.

However, you can also make labneh cheese from scratch using plain milk. Very easy to make, just a few steps:

  • mix warm milk with a few tablespoons of plain yoghurt. I would recommend using rich in probiotic culture yoghurt.
  • transfer to a clean warm place and let the culture to grow,
  • strain and enjoy delicious homemade cheese.

If you want more details you can find out below.


Labneh cheese

3 Serves

  • 2 L plain Organic milk (or Silver top milk for extra creamy texture)
  • 2 Tbsp natural not sweetened Greek yoghurt

+ cheesecloth

For berry breakfast: 

  • fresh berries (strawberry, raspberry, blueberry, cherries)
  • natural honey
  • toasted hazelnuts, chopped
  • edible flowers (rose petals)


  1. Pour the milk into a small saucepan and place it over a medium heat. Heat the milk slowly, making sure it doesn’t boil, until it reaches 36C. Use a candy thermometer to monitor the temperature. Turn off the heat when the milk is warm.
  2. Place the yoghurt directly in the milk. Use a spoon to stir the mixture for about 2 minutes.
  3. Transfer the mix into ceramic bowl or jug. Cover with a clean tea towel and let the yoghurt and milk sit untouched in the clean warm place for about 24 hours. Time can be vary depending on temperature and brand of yogurt. The longer the yogurt sits, the thicker and more tart it becomes. If you notice your yoghurt is a little lumpy simply whisk for a creamier texture.
  4. To boost the draining process. This method widely using for cottage cheese making. You can also to skip this step and directly to the next step. Turn the burner to very low. Stir the mixture as it heats to help the curds separate from the whey. Stop as soon as the curds have separated and the whey looks slightly yellow. Don’t overcook the mixture, or the curds will be hard (I would recommend using a bain-marie for the best result).
  5. Pour the mix into a cheesecloth. Pick up the edges and tie it at the top and place in the refrigerator, hanging cheesecloth over a big bowl. Leave for an about 6 hours (I usually do it overnight).
  6. To serve, spread cheese in a platter and top with fresh berries, chopped hazelnuts and rose petals. Drizzle with honey.  Enjoy!


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