Homemade Fresh Cheese (Labneh)

Name: Homemade Fresh Cheese (Labneh)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 1
Ingredients: 0.5 dl plain yoghurt or greek/turkish yoghurt; 0.25 tsp salt; 2 tbsp chopped fresh herbs (e.g. chives, parsley, dill or chervil); 0.25 tsp ground pepper

1 hr 5 min

2 portions

vegetarian easy healthy

Plan this

Four ingredients, zero cooking — just yoghurt draining overnight in the fridge. The longer you leave it, the firmer it gets.

Instructions

1
Line a colander with a coffee filter or a fine cloth, then set it over a bowl. Pour in the yoghurt, then put the whole thing in the fridge. Let it drain for at least 1 hour — the longer it sits, the more whey drips out and the firmer your cheese will be.
2
Once it's reached the texture you're after, season with a little salt. Serve it just like that, or finish with a sprinkle of ground pepper and chopped fresh herbs.

Per average serving

Calories

kcal

Protein

4.7

Carbs

2.8

Fat

1.3g

Fiber

2.5g

Sugar

525mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Ingredients

plain yoghurt or greek/turkish yoghurt (0.5 l — gives about 200 g of fresh cheese)
1 dl
salt
½ tsp
chopped fresh herbs (e.g. chives, parsley, dill or chervil)
4 tbsp
ground pepper
½ tsp

Per average serving

Calories

kcal

Protein

4.7

Carbs

2.8

Fat

1.3g

Fiber

2.5g

Sugar

525mg

Sodium

Tips from the kitchen

Greek or Turkish yoghurt drains faster and gives you a firmer result because it's already strained. Plain yoghurt works too, you just need more patience.
A coffee filter catches every bit of yoghurt, but it drains slowly. A fine cloth or clean kitchen towel lets more whey out and gets you there quicker. Whichever you grab, make sure the colander sits high enough that the dripping whey doesn't touch the base.
One hour gives you something spoonable. Leave it overnight and you get a soft cheese you can roll into balls. Check it once and decide how firm you want it before you stop.
Salt only after draining, not before. Adding salt early pulls extra liquid out and you lose track of the texture.
Stir the herbs in at the end or sprinkle them on top right before serving so they stay fresh and don't go limp in the fridge.

Ways to vary it

Roll the firmer overnight version into small balls and drop them in a jar of olive oil with a clove of garlic. They keep well that way and the oil takes on the herbs.
Swap the chives and parsley for mint and a little grated lemon zest if you want a brighter, fresher version.
A pinch of chilli flakes or some crushed garlic stirred through works nicely if you like a bit of heat.

Storage & leftovers

Keeps in a covered container in the fridge for about a week. Don't freeze it, the texture goes grainy and watery once it thaws. There's nothing to reheat here, just bring it out a few minutes before serving so it's not fridge-cold.

What to serve with it

Spread it on warm flatbread or pita with a drizzle of olive oil. It's also good alongside cucumber, tomatoes, and olives for a light lunch.

By Untrained ChefPublished 7 June 2026 · Updated 11 July 2026

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