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Dec 302014

Herbed Labneh

What the world knows as Labneh, I grew up knowing as Chakka which, simply put was strained yogurt cheese. It used to be a really nice treat in my school lunch box, smothered between two flatbreads with a pinch of salt and spice. The tangy, refreshing taste of the cheese with the hot smoky spices and the chewy bread was quite delightful. I used to look forward to lunch on those days, though ironically this was something my grandmother would pack me because she didn’t have time to cook an elaborate lunch. It was simple, it was humble but it was good.

Herbed Labneh

So is Labneh. Easy to make and so versatile. You can throw a platter full of veggies and bread together, dole out some labneh and just like that appetizer or a snack is taken care of. In addition to being easy and delicious, it is full of healthy nutrients.

As I mentioned before in my Yogurt making post, there are somethings that I grew up doing because it was the way of life. Yogurt making being one and making cheese was the other. Though I never thought of paneer making or making chakka out of yogurt as cheese making, it appears that in today’s sense of the word – I was doing just that. Fascinating! How very!

Herbed Labneh

While I usually make my own yogurt and then make Labneh, I have used store bought Greek Yogurt in times when the said home made yogurt has not been available. You can check the post on how to make homemade yogurt (without the yogurt making gadgets) and make yogurt or use a store bought Greek yogurt for this Herbed Labneh recipe.


Herbed Labneh

Herbed Labneh


  • 2 C Greek Yogurt
  • 1/2 tsp garlic powder
  • 2 fresh bay leaves
  • 2-3 sprigs of thyme
  • 1 tsp dried chives
  • Salt as needed
  • 1/2 C Extra Virgin Olive oil
  • Equipment Needed
  • Cheesecloth and strainer


  1. Line a sieve or a strainer with cheesecloth and set over a big enough bowl. Place yogurt in the center of the cheesecloth. Gather edges of cheesecloth to cover yogurt. Place the yogurt along with the bowl in refrigerator. allow to drain for at least 24 hours.
  2. Take the strained yogurt which will now be soft and cheese like. Scoop out little balls and place in a glass jar.
  3. Add the herbs and salt and garlic powder to the oil and mix. Pour this mix into the glass jar with cheese. Refrigerate for at least 12 hours before using.






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  11 Responses to “Herbed Labneh”

Comments (11)
  1. Labnah is truly amazing and I have made it several times with herbs, adding olive is new to me.I guess it helps increase its shelf life.
    Happy New Year Ansh! here’s wishing you and your family all the best for this year!

  2. I had never thought of making my own labneh before. I love how easy it is!

  3. I’ve made a cheese from yogurt like this once but adding the olive oil and herbs takes it over the top amazing flavors!

  4. How fabulous would this be on any antipasto platter! My Italian husband will be bugging me daily until I make this for him, LOL! Beautiful, healthy and delicious!!

  5. I only wish I had some Greek yogurt in the fridge right now. This sounds SO good; I would be making it in two seconds. Now wondering why we have never done this? Hmm?

  6. I’ve done something along this lines with goat’s cheese but never thought of mixing herbs with labneh! What a terrific idea. (And how handy, we just happen to have some beautiful artichoke hearts that will go perfectly with it.)

  7. Your school lunch sounds so much better than the lunch I ate at school. This really would be perfect with my pita bread.

  8. Delicious!

  9. You always make me so hungry, Ansh! I’m doing this. And I probably won’t share with anyone. 🙂

  10. This is exactly the kind of food that I could eat every single day…fresh, flavorful, delicious!

  11. Wow, this sounds SO good. I love labneh and the herb bit just makes it even better.


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