CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Fresh labneh

After one day, the flavours will have melded together beautifully, and you can enjoy this cheese on crackers, stuffed into vegetables, or right out of the fridge with a spoon. 



  • 2 cups plain Greek yogurt
  • 3/4 cup (or more) good-quality extra-virgin olive oil
  • 3 tablespoons za’atar
  • Flaky sea salt, to season


  1. Line a large sieve with cheesecloth; set it over a medium-deep bowl. Place yogurt in a sieve. Gather the edges of the cheesecloth to cover the yogurt. Place on the counter at a cool, or room temperature and drain for 24 to 48 hours (the longer you let it strain, the firmer the cheese).
  2. Gently squeeze out any excess liquid; discard liquid in the bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into three-quarter inch balls, then quickly roll each ball in za’atar. Place in an eight-ounce wide-mouthed glass jar.
  3. Sprinkle flaky sea salt over the labneh balls, then pour olive oil in to cover the labneh. Seal the jar and refrigerate. Enjoy! 

You might like

View All Recipes
Evermore Edamame Dip Evermore Edamame Dip
Any Cheese Dip Any Cheese Dip
Mussel escabeche appetizer Mussel escabeche appetizer
Carrot top salsa verde Carrot top salsa verde
Chorizo queso Chorizo queso
Cashew crema Cashew crema