Labneh
Labneh
Full-fat natural yoghurt salted at 1 percent and drained under refrigeration to the consistency required.
One base, three textures: soft for sauces and dressings, medium for seafood and plated dairy, and firm for quenelles and cheese boards.
Starts with 5 kg yoghurt; finished yield varies with drain time · Resting 12 to 24 hours for the standard drain; 24 to 36 hours for firm labneh
Ingredients
- Full-fat natural yoghurt5 kg
- Fine sea salt50 g
Method
Mix the salt evenly through the yoghurt.
Line a sanitised container or cheesecloth with clean muslin.
Add the yoghurt.
Hang or drain under refrigeration.
Drain for 12 to 24 hours depending on the desired consistency.
Transfer to sanitised containers, smooth the surface, cover and refrigerate.
Chef’s notes
- Soft labneh: drain about 12 hours for sauces, dressings and crudo.
- Medium labneh: drain about 18 hours for burrata, oysters and prawns.
- Firm labneh: drain 24 to 36 hours for quenelles, plated garnishes and cheese boards.
Keeping
Keep refrigerated. The source gives a working quality window of 7 to 14 days, depending on your process and validation.
Allergens and diet
Milk.
Used in
Also in the Recipe Book
Last refined · September 2026