Labne is yogurt cheese. You can buy it, or you can make your own using the recipe included.
Recipe courtesy of Michelle McKenzie
Episode: Beyond the Plate
12 hr 50 min
(includes refrigerating time)
10 min
4 servings


  • 4 cups plain yogurt (sheep or cow's milk) 
  • Pinch salt 
  • 20 fresh medjool dates, halved lengthwise, pits removed
  • 3 tablespoons raw honey 


Special equipment: Sieve and cheesecloth for making homemade labne

For the labne: Line a sieve with cheesecloth. Mix together the yogurt and salt, and spoon into the cheesecloth. Wrap the edges of the cloth over the top of the yogurt, and put the sieve over a large bowl to collect all the whey that drips off. Place your contraption in the fridge and let it drain overnight. What's left on the top of the cheesecloth is labne!

Preheat the oven to 350 degrees F.

Divide the dates among individual clay serving dishes (alternatively, you can do this in one large clay or cast-iron pan, then simply divide the dates before serving). Top the dates with the honey, making sure each date receives some nectar. Bake until caramelized, turning once, 35 to 40 minutes. Serve with a spoonful of labne and more honey, if desired.

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