Go Back
labneh in herb oil by larderlove

Labneh In Herb Oil

This simple yogurt cheese is amazing preserved in flavoured herb packed olive oil
4.75 from 4 votes
Prep Time 15 mins
Total Time 15 mins
Course Preserved
Cuisine Middle Eastern
Calories 310 kcal


  • 500 g Greek yogurt plain yogurt
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1 tbsp mint fresh mint chopped
  • 1 tbsp chives chopped
  • 2 sprigs thyme
  • 1 sprig 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. Place it in a sieve and put something heavy on top to press out the liquid
  • Place this in a sieve over a bowl and put something heavy on top to press out the liquid. Leave in fridge for 4 hours at least, better still overnight
  • 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 and scones too.
  • Untie the bundle and take teaspoonfulls of the 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 and carefully 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 a month in the fridge.



The amount of olive oil you need depends on the size of your jars


Calories: 310kcalCarbohydrates: 21gProtein: 52gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgSodium: 1346mgPotassium: 791mgFiber: 1gSugar: 17gVitamin A: 603IUVitamin C: 7mgCalcium: 580mgIron: 1mg
Keyword labneh, olive oil, yogurt cheese
Tried this recipe?Mention @LarderLove or tag #LarderLove