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1 Labneh

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600 g

  • 1 litre Yoghurt, Plain, greek style is best
  • 1 teaspoon salt, (use caster sugar for a sweet option)
  • 1 bunch chives chopped, (optional)
  • 1 sprig thyme leaves, (optional)
  • 1 teaspoon cumin seeds ground, (optional)
  • 1 teaspoon corriander ground, (optional)

Recipe's preparation

  1. Place the varoma basket on top of the Thermoserver, or suitable dish that fits below and can hold at least 500ml fluids.

    Line the varoma tray with cheesecloth, or a chux cloth. 

    Mix salt and yoghurt, 4sec/sp4. Pour yoghurt over cloth, distributing evenly. Plave another cloth on top, and cover with varoma lid. Place this on top of the varoma basket and leave to strain for at least 2 hours.

    Holding the varoma tray and lid togethet, quickly flip over, then transfer to the varoma tray again. Plave on top of the varoma basket again to drain for a further 2 hours. 

    Once the yoghurt has drained you can add seasoning as per your tastes.

    Savoury varieties can includes herbs, or spices such as cumin or corriander. 

    For a sweeter option replace the salt with sugar in the first step. 


Accessories you need

  • Varoma
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  • Spatula TM5/TM6
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Labneh makes a great substitute for sour cream or cream cheese. Use it instead of  white sauce in lasagne or pasta dishes. 

To preserve for a longer time, form into small balls, place in a jar, and cover with olive oil or grapeseed oil. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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