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4.75 from 4 votes

Labneh In Herb Oil

Prep Time15 mins
Total Time15 mins
Course: Preserved
Author: Karon Grieve


  • 500 g/1 1/4lb Greek yogurt plain
  • 1/2 tsp salt
  • 1/2 tsp dried garlic powder
  • 1 tbsp chopped fresh mint
  • 1 tbsp chopped fresh chives
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 6 peppercorns
  • 1 dried chilli
  • Good quality extra virgin oilive oil


  • Mix the salt and garlic powder well into the Greek yogurt.
  • Spoon the mixture into the middle of a large double layered piece of muslin or cheesecloth making sure there is enough fabric to draw together and knot securely on top of the mixture inside.
  • Suspend this little package from a wooden spoon so that it is hanging over a bowl and set aside in the fridge for 24 hours.
  • All the whey from the yogurt will drip out into the bowl and leave you with whey-less yogurt, which is also known as cream cheese (labneh). You can save the whey (freeze it) for making your own Kimchee and other fermented goodies.
  • Untie the bundle and take teaspoonfulls of te cheese and roll in dampened hands into small balls.
  • Mix together the chopped mint and dill and put them in a saucer.
  • roll the labneh balls in the herbs and set aside.
  • Take a sterilised wide mouthed jar andcarefully pack in your labneh balls (this mixture sould give you about 15).
  • Add the thyme, rosemary, bay leaf, peppercorns and dried chilli to the jar.
  • Pour over enough good quality extra virgin olive oil to completely cover the contents (make sure everything is submerged).
  • Pop on the lid and allow to age for 2 days in the fridge to let the flavours really develop.
  • This will keep for up to 3 weeks in the fridge.