HERBALICIOUS Labneh (AIP/Dairy Free)
Prep time
Total time
This recipe is AIP-friendly
Makes 2 cups
Recipe type: Sides & Sauces
Serves: 2 cups
  • 500g (approx 1 pound) plain coconut yogurt
  • ½ teaspon sea salt (more to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • Zest of one lemon
  • 3 tablespoons freshly chopped herbs of choice
  • 1 tablespoon extra virgin olive oil + more for drizzlingYou will also need:
  • Cheesecloth
  • Large sieve
  • Wooden spoon
  • Large bowl or large glass jar
  1. Line your sieve with a few layers of cheesecloth. Set the sieve over a deep bowl (deep enough so that the bottom of the strainer is a few inches above the bottom of the bowl) or a large jar where the strained whey will collect.
  2. Fold the cheesecloth into quarters and set it inside the sieve.
  3. Pour the yogurt into the sieve lined with cheesecloth.
  4. Allow 5 minutes for the yogurt to release an initial amount of whey through the cloth and sieve into the bowl/jar.
  5. Carefully fold the ends of the cheesecloth in toward the center and tie around your wooden spoon (refer to image above). Remove the sieve and hang the yogurt over your bowl/jar to catch any dripping whey.
  6. Hang your yogurt overnight, or 12 - 18 hours. The longer you hang it, the thicker your labneh will be.
  7. Remove from the woodens poon and carefully unmold the labneh into a bowl.
  8. Add salt, zest and juice of lemon, chopped herbs and olive oil. Stir until mixed.
  9. Taste for seasoning and add more salt and herbs if required.
  10. Serve drizzled with a little EVOO and garnished with more herbs.
Store your labneh in the fridge.

Labneh can also be rolled into balls and covered with olive oil in a jar. Keep refrigerated.
Recipe by joannafrankham.com at https://joannafrankham.com/herbalicious-labneh-aipdairy-free/