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The Labna (yogurt cheese) is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.


  • 2 kg Greek yogurt
  • 75 ml extra virgin olive oil
  • 1 tablespoon salt
  • 1 lemon, juice and rind of, grated
  • 1 tablespoon chopped thyme
  • 4 tablespoons chopped mint


  1. Mix all ingredients together well.
  2. Pour into a colander lined with muslin.
  3. Tie the muslin to form a bag.
  4. Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
  5. After the 2 days, remove the labna from the muslin, roll into walnut sized balls.
  6. Place in a large jar, then cover with a light olive oil.