Labneh Makbus: The Preserved Probiotic Yogurt Balls of the Levant

Labneh Makbus, also known as labneh balls or labneh bi zayit (labneh in oil), is a traditional Levantine preserved dairy product made from strained yogurt. The term makbus derives from the Arabic word for pressed or pickled, referring to the preservation method where small balls of dried labneh are submerged in high quality olive oil, sometimes alongside herbs, spices, or chili. The result is a firm, tangy, slightly salty cheese like ball with a creamy interior and a texture that ranges from spreadable to crumbly depending on the drying time. Unlike fresh labneh which is consumed within days, labneh makbus can be preserved for up to one year when stored properly under oil, with the flavor growing more intense and sour as it ages. This product represents one of the oldest forms of probiotic preservation in the Middle East, predating refrigeration by centuries.

Cultural Roots and the Bedouin Heritage

Labneh makbus has been prepared for centuries across the Levantine countries including Lebanon, Syria, Jordan, Palestine, and Egypt, as well as in parts of the Arabian Peninsula and Turkey where it is known as labne or sürk.

The Bedouin Connection

The technique of drying and preserving labneh in oil originated with the Bedouin, the nomadic pastoralists of the Arabian and Syrian deserts. For people constantly on the move with their herds of goats, sheep, and camels, a method to preserve the summer surplus of milk as a stable, portable, and nutrient dense food was essential. Fresh yogurt would spoil rapidly in the desert heat. By straining, salting, and sun drying the yogurt into firm balls, then submerging them in olive oil which acts as an oxygen barrier, the Bedouin created a product that required no refrigeration. These labneh balls could be stored in clay pots (matka or jarrah) for months, providing a reliable source of protein, probiotics, and energy during long journeys and winter months when fresh milk was scarce. The name makbus itself reflects this pressed, preserved nature.

Regional Variations

Lebanon and Syria

In these countries, labneh makbus is a staple of the mezze table, served alongside olives, fresh mint, tomatoes, and pita bread. The balls are often rolled in zaatar (a spice blend of thyme, sumac, and sesame seeds), dried mint, or crushed red pepper before being placed in the oil. Garlic cloves, fresh rosemary, oregano, or chili peppers are frequently added to the oil for additional flavor.

Jordan

The national dish of Jordan, mansaf, uses jameed, a hard, dried form of labneh made from sheep or goat milk. While jameed is typically formed into large, rock hard balls or flat discs rather than the small, oil preserved balls of labneh makbus, the underlying preservation principle is similar. Jameed is rehydrated to form the sauce for mansaf. A softer, oil preserved version is also common.

Palestine

Labneh makbus is traditionally prepared in Palestinian households during spring when milk production peaks. The balls are rolled in dried mint or zaatar and preserved in olive oil, often stored in large earthenware jars. It is eaten for breakfast with olive oil, fresh bread, and tomatoes, or served as part of a mezze spread.

Egypt

A similar product is known as labneh makbousa or simply labneh malboudeh (pressed labneh). The Egyptian variant often uses buffalo milk labneh, which has a higher fat content and creamier texture. The dried balls may be stored in oil or, in the case of areesh cheese, consumed fresh without oil preservation.

Turkey

In Turkish cuisine, a similar product is called sürk or çökelek. While fresh çökelek is a strained yogurt cheese, sürk refers specifically to the dried, salted, and sometimes spiced version that is preserved. It is common in rural areas of Anatolia, where it is stored in goat skin bags or clay pots.

Production Method and Ingredients

The transformation of fresh yogurt into labneh makbus is a process of gradual dehydration, concentration, and preservation. Each step, from straining to sun drying to oil submersion, reduces water activity and creates an environment hostile to spoilage organisms while allowing beneficial probiotics to survive.

Raw Ingredients

Plain yogurt (labneh base)

Quantity: 1 liter of yogurt yields approximately 200 to 300 grams of labneh balls

Specification: Full fat yogurt made from cow, goat, sheep, or buffalo milk is preferred for its richer flavor and creamier texture. The milk may be pasteurized or, in traditional settings, raw. Yogurt made with traditional starter cultures containing Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus forms the base.

Salt

Quantity: 0.5 to 1 teaspoon per 500 grams of yogurt, or to taste

Type: Sea salt, kosher salt, or traditional rock salt. Salt serves multiple functions: it enhances flavor, draws out moisture during straining, and inhibits the growth of undesirable bacteria. The salt content of labneh makbus typically ranges from 1 to 2 percent.

Olive oil

Quantity: Sufficient to fully submerge the formed balls, approximately 500 ml per batch

Specification: High quality extra virgin olive oil is essential, both for flavor and for its antioxidant properties which help preserve the product. The oil acts as an anaerobic barrier, preventing mold and aerobic bacteria from reaching the labneh balls. As the product ages, the oil takes on the tangy, herby flavors of the labneh and spices.

Optional aromatics and coatings

Zaatar: A blend of dried thyme, sumac (which provides a lemony tang), sesame seeds, and salt

Dried mint: Crushed dried mint leaves

Crushed red pepper or Aleppo pepper: For heat

Dried oregano or rosemary: For Mediterranean flavor notes

Garlic cloves: Peeled whole cloves added to the oil

Fresh chili peppers: Whole or sliced

Bay leaves

Step by Step Traditional Process

1. Prepare the labneh base: Begin with plain, full fat yogurt. Traditional yogurt made from sheep or goat milk is preferred for its higher solids content and richer flavor. If using commercial yogurt, select one with live active cultures and no added thickeners or gelatin.

2. Salt the yogurt: Add salt to the yogurt and stir thoroughly to combine. The salt will begin to draw out moisture immediately. Allow the salted yogurt to rest for 15 to 30 minutes.

3. First straining remove whey: Line a large colander or sieve with several layers of cheesecloth, a clean muslin cloth, or a nut milk bag. Place the colander over a deep bowl to catch the draining whey. Pour the salted yogurt into the cloth. Gather the edges of the cloth and tie them into a bundle. Hang the bundle from a hook or place it in the colander under a weight. Refrigerate for 12 to 24 hours. The whey will drain out slowly. For a soft, spreadable labneh suitable for ball forming, strain for 12 to 18 hours. For a firmer product, strain for 24 hours. The volume of the yogurt will reduce by approximately 50 to 70 percent.

4. Shape the labneh into balls: Remove the strained labneh from the cloth. The texture should be thick, creamy, and similar to soft cream cheese or very thick Greek yogurt. Using clean hands, roll portions of the labneh into small balls approximately 2 to 3 centimeters in diameter, or roughly the size of a walnut. Place the formed balls on a clean plate or a tray lined with parchment paper, leaving space between each ball.

5. Second drying surface drying: Allow the formed labneh balls to dry further at room temperature or in a very low oven. Two methods exist. For sun drying (traditional), place the tray of labneh balls in a warm, dry, well ventilated area away from direct sunlight. Cover with a clean cloth to protect from insects. Dry for 1 to 3 days, turning the balls occasionally. The surface will develop a thin, firm skin while the interior remains creamy. For air drying in cooler climates, place the tray in a refrigerator uncovered for 24 to 48 hours. The dry refrigerator air will gradually firm the surface. The goal is a leathery exterior that prevents the balls from disintegrating when submerged in oil.

6. Roll in coatings (optional): Before placing in the oil, roll each labneh ball in zaatar, dried mint, crushed red pepper, or any desired spice blend. The coating adds flavor and also helps absorb surface moisture.

7. Pack into a jar: Select a clean, sterilized glass jar with an airtight lid. Begin layering the labneh balls in the jar. If using garlic cloves, chili peppers, bay leaves, or fresh herbs, intersperse them between the layers of balls.

8. Submerge in olive oil: Pour extra virgin olive oil over the labneh balls until they are completely submerged. The oil should cover the top layer of balls by at least 1 to 2 centimeters to ensure no balls are exposed to air. Exposed surfaces can develop mold. Tap the jar gently on the counter to release any air bubbles trapped between the balls.

9. Seal and store: Close the lid tightly. Store the jar in a cool, dark place, such as a pantry or cellar, for at least one week before consuming. This aging period allows the flavors to meld and the oil to infuse with the spices and labneh. The product can be stored at room temperature for several months if properly submerged in oil, though refrigeration is recommended for longer storage.

10. Serving: To serve, remove the desired number of labneh balls from the oil using a clean fork or spoon. Allow excess oil to drip off, or pat gently with bread. Serve as part of a mezze platter with fresh pita bread, olives, tomatoes, cucumbers, and fresh mint. The oil from the jar is also flavorful and can be used for dipping bread or drizzling over salads.

Probiotic Profile and Microbial Dynamics

Labneh and labneh makbus serve as excellent carriers for probiotic bacteria. The straining process, which removes whey, actually concentrates the bacterial cells, resulting in higher cell counts per gram compared to the original yogurt.

Lactic Acid Bacteria Identified in Labneh

Lactobacillus acidophilus

A key probiotic species known for its ability to survive gastric transit, lower intestinal pH, and inhibit pathogenic bacteria. Research has shown that labneh made with L. acidophilus maintains high viability of this species even at the end of refrigerated storage, with counts exceeding the minimum required for probiotic benefit.

Bifidobacterium bifidum

A beneficial bifidobacteria species that supports gut health, produces short chain fatty acids, and enhances immune function. Studies on labneh supplemented with B. bifidum demonstrate good survival of this anaerobic species during refrigerated storage, with counts remaining above therapeutic thresholds.

Lactobacillus plantarum

A versatile, robust species isolated from traditional fermented dairy products including Anbaris, a Lebanese traditional labneh like product made from goat milk. Strains isolated from Anbaris have demonstrated acid and bile tolerance, angiotensin converting enzyme (ACE) inhibitory activity for blood pressure management, and antimicrobial capacity against Staphylococcus aureus.

Lactobacillus casei

A homofermentative species known for its antimutagenic properties and ability to survive gastrointestinal transit.

Lactobacillus delbrueckii subsp. bulgaricus

The classic yogurt starter bacterium, this species is present in the original yogurt used to make labneh. It contributes to acid production and flavor development.

Streptococcus thermophilus

The companion starter bacterium to L. bulgaricus, S. thermophilus initiates rapid acidification during yogurt production and survives the straining process.

Lactobacillus rhamnosus

Research on probiotic labneh production has documented the successful incorporation of L. rhamnosus, which exhibited high counts during fermentation and survived straining and storage at 5 degrees Celsius. L. rhamnosus is known for its ability to adhere to intestinal cells and modulate immune responses.

Lactobacillus reuteri

Studies on synbiotic labneh production have used L. reuteri B 14171, which demonstrated good growth and survival in the presence of prebiotics such as inulin.

Lactobacillus johnsonii

Strain B 2178 has been studied in labneh production and shows good viability during refrigerated storage.

Lactobacillus salivarius

Strain B 1950 has been incorporated into labneh and demonstrates survival during storage.

Stage of Highest Probiotic Viability

In labneh production, the straining process does not significantly reduce probiotic viability. Research has documented that the counts of each probiotic bacteria even at the end of the storage period are higher than the number required to achieve health benefits, which is typically 10^6 to 10^7 CFU per gram. The straining step actually concentrates the bacterial cells, so labneh contains higher cell densities per gram than the original yogurt.

For labneh makbus specifically, the highest probiotic viability occurs immediately after the straining and shaping process, before prolonged storage under oil. Once submerged in olive oil, the anaerobic environment and the presence of salt and antimicrobial phenolic compounds in the oil (such as oleuropein) will gradually reduce bacterial viability over time. However, the oil preservation method also inhibits spoilage organisms and pathogens, allowing the product to remain safe for consumption long after fresh labneh would have spoiled.

For maximum probiotic benefit, labneh makbus should be consumed within the first 1 to 3 months of oil preservation. The product remains safe for up to one year, but live probiotic counts will decline progressively. The oil itself may extract and concentrate certain bioactive compounds from the labneh and spices, creating a postbiotic rich oil that retains health benefits even as bacterial viability decreases.

Postbiotics and Bioactive Metabolites

The health benefits of labneh makbus extend beyond live probiotics to include the metabolic products generated during fermentation and the bioactive compounds from the olive oil and spices.

Lactic Acid

The primary organic acid produced during yogurt fermentation, lactic acid lowers the pH of labneh to approximately 3.8 to 4.2. This acidic environment inhibits pathogenic bacteria while also promoting mineral absorption, particularly calcium and iron.

Acetaldehyde and Diacetyl

These volatile compounds contribute to the characteristic flavor and aroma of labneh. Research on probiotic labneh has shown that treatments containing mixed probiotic cultures exhibited the highest acetaldehyde and diacetyl content. These compounds increased up to the seventh day of storage then gradually decreased. Acetaldehyde is the primary flavor compound in yogurt and labneh.

Short Chain Fatty Acids (SCFAs)

Total volatile fatty acids, including acetate, propionate, and butyrate, increase in labneh during storage. These SCFAs strengthen the gut barrier, reduce inflammation, and provide energy to colonocytes. Research on synbiotic labneh has documented increased total volatile fatty acids when prebiotics such as inulin are added.

Bioactive Peptides

During fermentation and straining, proteolysis releases peptide fragments with potential antihypertensive (ACE inhibitory), antioxidant, and antimicrobial activities. Labneh made with probiotic bacteria exhibits higher proteolysis compared to control labneh.

Exopolysaccharides (EPS)

Certain LAB strains produce EPS during fermentation, contributing to the viscosity and mouthfeel of labneh. EPS also function as prebiotic agents.

Antioxidant Phenolics from Olive Oil

Extra virgin olive oil contains phenolic compounds including oleuropein, hydroxytyrosol, and tyrosol. These compounds possess potent antioxidant and anti inflammatory properties. As labneh balls age under oil, these phenolics may gradually migrate into the labneh, enhancing its nutraceutical profile.

Spice Derived Bioactives

Zaatar contributes thymol and carvacrol from thyme, along with the anthocyanins and organic acids from sumac. Dried mint provides rosmarinic acid and other polyphenols. Garlic cloves contribute allicin and other organosulfur compounds.

Medicinal and Nutraceutical Benefits

Labneh makbus offers a unique convergence of probiotic benefits, concentrated dairy nutrients, and the bioactive compounds of olive oil and spices.

Gut Health Restoration

The diverse LAB consortium in labneh, particularly L. acidophilus, B. bifidum, and L. casei, survive gastric transit and colonize the intestines, improving dysbiosis, reducing bloating, and alleviating symptoms of irritable bowel syndrome. Research confirms that labneh is a promising vehicle to deliver probiotic bacteria to consumers, with counts of each probiotic bacteria remaining above therapeutic thresholds even at the end of storage.

Antimicrobial Action

Studies on traditional labneh like products such as Anbaris (a Lebanese fermented goat milk labneh) have documented antimicrobial activity against Staphylococcus aureus. LAB isolated from these products demonstrated significant inhibition of this pathogen. The combination of lactic acid, bacteriocins, low pH, and competitive exclusion creates a hostile environment for pathogenic bacteria.

Antimutagenic and Anticancer Properties

LAB strains isolated from traditional fermented dairy products have demonstrated antimutagenic properties against various nitrosamine mutagens. The consumption of fermented dairy products including labneh is associated with reduced risk of colorectal cancer in epidemiological studies, attributed to the binding of mutagens by bacterial cell walls, modulation of gut enzyme activities (reducing β glucuronidase and β glucosidase), and production of short chain fatty acids particularly butyrate which induces apoptosis in cancer cells.

Blood Pressure Management

Lactobacillus plantarum strains isolated from traditional labneh products (Anbaris) have demonstrated ACE inhibitory activity, meaning they produce compounds that block the angiotensin converting enzyme, similar to pharmaceutical ACE inhibitors but in a milder, food based form. Regular consumption may contribute to modest reductions in blood pressure.

Immune System Modulation

Probiotic labneh consumption enhances mucosal immunity. Studies on probiotic supplemented dairy products have documented increased secretory immunoglobulin A (sIgA) levels. The stimulation of TGF 1 by specific LAB strains leads to increased sIgA, which serves as the first line of defense protecting the intestinal epithelium from enteric toxins and pathogenic microorganisms.

Cholesterol Management

LAB present in labneh can reduce serum cholesterol levels through direct binding to dietary cholesterol, deconjugation of bile salts, and assimilation of cholesterol into bacterial cell membranes. Research on labneh has documented that probiotic treatments exhibited higher total solids, protein, and fat content, contributing to a more nutritious product.

Enhanced Nutrient Density

The straining process concentrates the protein, fat, and mineral content of the original yogurt. Labneh contains approximately twice the protein of regular yogurt. The fermentation process also increases the bioavailability of minerals including calcium, magnesium, and phosphorus by reducing phytic acid and other mineral binding compounds. The presence of lactic acid enhances calcium absorption in the intestines.

Lactose Reduction

The fermentation process consumes much of the lactose present in milk, converting it to lactic acid. The straining process also removes some of the remaining lactose containing whey. As a result, labneh is significantly lower in lactose than milk or unstrained yogurt, making it more tolerable for individuals with lactose intolerance. Many lactose intolerant individuals can consume labneh without symptoms.

Bone Health Support

Labneh is an excellent source of calcium, with a concentrated serving providing a significant portion of the daily requirement. The combination of high calcium content, enhanced bioavailability due to fermentation, and the presence of vitamin D in fortified milk products makes labneh supportive of bone mineral density and reduced risk of osteoporosis.

Antioxidant Protection from Olive Oil

The extra virgin olive oil used for preservation contributes its own health benefits. The phenolic compounds in olive oil, particularly oleuropein and hydroxytyrosol, possess antioxidant activity that protects cells from oxidative damage. The Mediterranean diet, rich in olive oil and fermented dairy, is associated with reduced cardiovascular disease risk, lower inflammation markers, and improved longevity.

Texture and Rheological Properties

Research on probiotic labneh has revealed that the addition of specific probiotic strains significantly affects the texture parameters of the final product. Treatments made with a mixture of probiotic bacteria exhibited the highest values for hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness, meaning improved texture quality. These parameters increased during the storage period, indicating that labneh continues to mature and develop desirable textural properties over time. This textural improvement is particularly relevant for labneh makbus, as the product must maintain its structural integrity during ball formation, drying, and oil storage.

Comparison with Fresh Labneh

Texture

Fresh labneh is soft, creamy, and spreadable. Labneh makbus has a firm, leathery exterior and a creamy to crumbly interior.

Moisture content

Fresh labneh contains approximately 70 to 80 percent moisture. Labneh makbus, after straining and drying, contains approximately 50 to 60 percent moisture.

Probiotic viability

Fresh labneh has peak probiotic viability immediately after straining. Labneh makbus maintains good viability initially, with gradual decline during oil storage.

Shelf life

Fresh labneh requires refrigeration and lasts 1 to 2 weeks. Labneh makbus, when properly submerged in oil, can be stored at room temperature for several months and refrigerated for up to one year.

Flavor

Fresh labneh has a clean, tangy, yogurt like flavor. Labneh makbus develops deeper, more complex, and slightly more sour notes with age, along with the herbal and fruity notes of the olive oil and spices.

Culinary uses

Fresh labneh is used as a spread, dip, or sandwich filling. Labneh makbus is served as a mezze, often plated alongside other small dishes, or crumbled over salads and roasted vegetables.

Usage Note

Labneh makbus is a fermented dairy product and contains biogenic amines including histamine and tyramine. Individuals with histamine intolerance, mast cell disorders, or severe small intestinal bacterial overgrowth (SIBO) should introduce it gradually, starting with a small portion of one ball per day. The salt content of labneh makbus is approximately 1 to 2 percent; individuals on sodium restricted diets should account for this. The olive oil used for preservation is high in monounsaturated fats and calories; moderate consumption is advised.

Enjoy labneh makbus as part of a mezze spread with fresh pita bread, olives, tomatoes, cucumbers, and fresh mint. The oil from the jar is flavorful and can be used for dipping bread or drizzling over salads. Labneh balls can also be crumbled over roasted vegetables, added to grain bowls, or used as a topping for flatbreads.

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