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Chef John Minas' Labneh

Course Side Dish


  • 2 quarts Greek yogurt (whole milk)
  • 2 tsp Kosher salt


  • Mix ingredients together thoroughly.
  • Place four large layers of cheesecloth over a colander¬†(leave plenty of overhang).
  • Pour yogurt mixture into center of cheesecloth.¬†
  • Lift sides of overhanging cheesecloth to form a pouch (some water will leak out from the yogurt and that is expected).
  • Twist the pouch until the yogurt forms a tight ball and tie into a knot.
  • Hang in refrigerator for 3 days with a bowl underneath to catch excess water.
  • After 3 days, remove yogurt from cheesecloth and store into a container with a tight lid.


Serve with Aleppo pepper, dried mint, olive oil and fresh pita.
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