Preserved Labaneh Balls in Olive Oil (Middle Eastern Yogurt Cheese)

Creamy, tangy, and irresistibly smooth — these homemade labaneh balls are made by straining probiotic-rich yogurt until thick, then rolling into bite-sized balls and preserving them in golden olive oil. Perfect as a mezze, on toast, or paired with warm pita, they keep for weeks and get better every day.

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Link to strainer: https://amzn.to/3G8JKuF

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Recipe

Makes: About 2 cups of labaneh balls (approx. 16–18 balls)

Calories per 2 balls: ~120 kcal

Total Time: 24 hours (mostly passive draining time)

Preserved Labaneh Balls in Olive Oil (Middle Eastern Yogurt Cheese)

Ingredients:

• 32 oz (907 g) plain whole milk yogurt with live cultures (e.g., S. thermophilus, L. bulgaricus, acidophilus, bifidum)

• ½ teaspoon fine sea salt

• Extra virgin olive oil (enough to submerge balls in a jar)

• Optional dry flavorings: za’atar, sumac, dried mint, Aleppo pepper, lemon zest (dried)

Instructions:

1. Strain the yogurt

   In a bowl, mix yogurt with salt. Transfer to a yogurt strainer or line a mesh colander with cheesecloth, set over a bowl. Let drain in the fridge for 24 hours until thick and moldable.

2. Form the labaneh balls

   Once fully strained, scoop small portions and roll into 1-inch balls using clean hands or a melon baller. Place on a parchment-lined tray.

3. Chill (optional but helpful)

   Refrigerate the balls for 30–60 minutes so they firm up and hold their shape in oil.

4. Pack in jars with oil

   Transfer balls to a clean, sterilized glass jar. Add optional dried spices if using, then completely cover the balls with olive oil. Ensure no part of the labaneh is exposed to air.

5. Refrigerate and infuse

   Store in the fridge and allow to infuse at least 24 hours before using. Use a clean spoon when serving.

Nutrition (per 2 balls, approx.)

• Calories: 120

• Protein: 4g

• Fat: 10g

• Carbs: 2g

• High in probiotics (unheated), calcium, and healthy fats

Storage Instructions

Store labaneh balls submerged in olive oil in the refrigerator for up to 4 weeks. Always use a clean, dry utensil to avoid contamination. Do not add garlic, fresh herbs, or moist vegetables unless eating within a few days — for long-term storage, only use dried seasonings.

Strain the yogurt

Strain the yogurt

Strain the yogurt

Strain the yogurt

Strain the yogurt

Pack in jars with oil

Pack in jars with oil

Enjoy

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Prompt

Here's how I prompted the recipe for "Preserved Labaneh Balls in Olive Oil (Middle Eastern Yogurt Cheese)":

I was missing Labaneh, a delicious cheese I used to eat every now and then

Labane recipe please. Using yogurt.

It provided the first recipe:

Here's a simple, authentic labaneh (labneh) recipe using plain yogurt — creamy, tangy, and perfect as a dip, spread, or mezze. No complicated tools required.

Creamy Homemade Labaneh (Yogurt Cheese)

Servings:

About 2 cups (enough for 6–8 as a dip)Calories per 2 tbsp serving: ~60 kcalTotal time: 12–24 hours (mostly draining)

Ingredients:

• 1 kg (about 4 cups) plain full-fat yogurt (Greek-style works best, but regular plain yogurt is fine too)

• ½ tsp salt (or more to taste)

• Optional: A squeeze of lemon juice for extra tang

Instructions:

1. Mix:In a bowl, stir the salt into the yogurt. If you're using regular yogurt (not Greek), this step is even more important since it'll lose a lot of liquid during draining.

2. Prepare the setup:Line a fine mesh sieve or colander with cheesecloth, a clean thin kitchen towel, or even a strong paper towel (like Viva). Place it over a bowl to catch the whey.

3. Strain:Pour the salted yogurt into the lined sieve. Gather the edges of the cloth and twist or tie them to create a bundle. You can:

   • Let it sit in the fridge (covered) for 12–24 hours depending on how thick you want it.

   • For a spreadable dip: drain ~12 hours.

   • For a firm cheese (rollable into balls): 24+ hours.

4. Finish:Scoop the thickened labaneh into a container. Taste and adjust salt if needed. It keeps in the fridge for up to 1 week.

Serving Ideas:

• Drizzle with extra virgin olive oil and sprinkle with za’atar, sumac, or crushed mint.

• Serve with pita, cucumbers, olives, and cherry tomatoes.

• Shape into small balls and store in olive oil (if very thick).

Nutritional Highlights (per 2 tbsp):

• Calories: ~60

• Protein: 3–4g

• Fat: 4–5g

• Carbs: 2–3g

• Calcium: High

• Probiotics: Intact if not heated

Storage Instructions:

Store in an airtight container in the fridge for up to 7 days. If rolled into balls and stored in olive oil, it can last up to a month.

Would you like a variation using goat or sheep milk yogurt, or want a faster method using Greek yogurt only?

I had to adjust based on the yogurt I got:

I have 32 oz whole yogurt with s. Thermophilus, l. Bulgaricus, l. Acidophilus and bifidua. I also have a Greek yogurt maker for straining in the fridge. Can you update the recipe?

It made some adjustments:

Perfect — with your 32 oz (about 907 g) whole milk yogurt and a Greek yogurt maker for straining, you're all set for an easy and probiotic-rich labaneh. Here’s your updated recipe using exactly what you have:

Probiotic-Rich Labaneh from Whole Yogurt

Servings:

Makes about 2 cups thick labaneh (enough for 6–8 servings)Calories per 2 tbsp serving: ~55–60 kcalTotal time: 8–24 hours (hands-off)

Ingredients:

• 32 oz (907 g) plain whole milk yogurt(Contains S. thermophilus, L. bulgaricus, L. acidophilus, and B. bifidum — great for gut health!)

• ½ tsp fine salt

• Optional: 1 tsp lemon juice for extra brightness

Instructions:

1. Mix the yogurt and saltIn a bowl, stir the salt into your yogurt until fully combined. This not only seasons it but helps with water release.

2. Set up your Greek yogurt makerPour the salted yogurt into the strainer insert of your Greek yogurt maker. Make sure the container is correctly set up to catch the whey below.

3. Strain in the fridge:Cover and refrigerate:

   • 8–10 hours for a soft, spreadable labaneh

   • 12–24 hours for a thicker, cheese-like consistency(You can taste after 8 hours and keep straining until it reaches the texture you love.)

4. Transfer and storeScoop the labaneh into a clean container. Taste and adjust salt if desired. Keep refrigerated.

Serving Suggestions:

• Swirl with olive oil and za’atar or Aleppo pepper

• Dollop onto grain bowls, flatbreads, or grilled meats

• Use as a creamy base in wraps or mezze platters

Nutrition (approximate, per 2 tbsp serving):

• Calories: 55–60

• Protein: ~3g

• Fat: ~4g

• Carbs: ~2g

• Probiotics: Preserved — no heating involved

Storage Instructions:

Keep in an airtight container in the refrigerator for up to 7 days. For longer storage, shape into balls and submerge in olive oil in a jar (lasts ~3–4 weeks refrigerated).

Let me know if you want to add flavorings (like garlic, herbs, or lemon zest) or make it into labaneh balls next!

I then decided I wanted them in olive oil:

I was actually thinking about making balls out of the lebane and storing it in a jar with olive oil. What do you think about that? I have a little bit of pickled roasted peppers that could also go in there however I am afraid of contamination so maybe just Olive oil?

Scroll to the top or click below for the final recipe.

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