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Cheese from Lebanon
For Labneh Anbaris, raw goat or cow milk is fermented in earthenware jars for 7–15 days at about 30 °C, with milk and salt added again and again while the whey is drained off, until the jar is full of a dense, sharp, sour paste. That paste, or ordinary labneh, is strained further, salted, rolled into small balls and covered with olive oil, which, a 2025 review says, keeps them for months without a refrigerator.
| Raw goat or cow milk (4 % fat)About 3.5–4.3 kg per kg of Anbaris; 3.6–5.5 kg per kg of balls | [dimassi2025] |
| Salt, added with each batch of milk and again before rolling | [dimassi2025] |
| Olive oil, to cover the balls | [dimassi2025] |
| Starter | none; the jar's own lactic bacteria and yeasts, renewed with each addition of milk |
Total time across the recorded steps: 7 days – 15 days
What changes: Raw milk and salt go into a clay jar again and again as it sours
Microbes at work in this step
lactic bacteria and yeasts sour the milk with no starter
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
For Labneh Anbaris, raw goat or cow milk is fermented in earthenware jars for 7–15 days at about 30 °C, with milk and salt added again and again while the whey is drained off, until the jar is full of a dense, sharp, sour paste. That paste, or ordinary labneh, is strained further, salted, rolled into small balls and covered with olive oil, which, a 2025 review says, keeps them for months without a refrigerator. Made in 5 steps over 7 days – 15 days. The longest step, fill the jar with raw milk and salt, again and again, takes 7–15 days (Dimassi O 2025) and runs at 30 °C (Dimassi O 2025). In raw goat's-milk Anbaris, lactic acid bacteria and yeasts that settle quickly in the jar and stay high as fresh milk is added and In raw goat's-milk Anbaris, the yeasts Pichia kudriavzevii and Kluyveromyces marxianus, the most frequent and abundant of seven species do most of the fermenting.
| Main step | 7–15 daysReported[dimassi2025] | Fill the jar with raw milk and salt, again and again |
|---|---|---|
| Temperature | 30 °CReported[dimassi2025] | Fill the jar with raw milk and salt, again and again |
| Acidity | pH 3.5Reported[dimassi2025] | Drain the whey as it separates |
Labneh Anbaris is soured for one to two weeks in a clay jar, topped up with raw milk and salt, rather than strained from fresh yoghurt overnight, so it is more acidic. A 2025 review says that rolling it into balls and covering them with oil lets it keep for months without cooling. Shanklish is shaped the same way but sun-dried and aged, coated in thyme, sumac or chilli, instead of kept in oil.
A 2025 review says low pH (down to 3.5), high acidity, low moisture and the oil hold back spoilage, and that balls keep for months at room temperature. The same review calls the inhibition of pathogens in Anbaris uncertain, because its fermentation is spontaneous, and it does not mention botulism. Khaled et al. (2022) say the olive oil over the surface inhibits mould and yeast growth, which lengthens shelf life. Raw milk added during the process carried Enterobacteriaceae and coliforms into the product in one study. The CDC says raw milk and products made from it can carry germs such as Campylobacter, Cryptosporidium, E. coli, Listeria, Brucella and Salmonella, and that children under 5, adults over 65, pregnant women and people with weakened immune systems are at higher risk of serious illness. The CDC also says that covering food in oil may provide the airless conditions in which botulism toxin forms, that a pH above 4.6 is among the conditions that promote the toxin, and that oil-covered vegetables have caused outbreaks. The pH of 3.5 is the figure for the Anbaris paste, not for ordinary labneh.
Hazards the sources name: In raw goat's-milk Anbaris, Enterobacteriaceae and coliforms brought in with each addition of contaminated raw milk.
Every number is labelled with how it is known. How this atlas is made
A 2025 review says Labneh Anbaris is made in spring, when milk is plentiful, and stored in clay jars for winter, and calls it an adaptation to limited refrigeration in Lebanon's mountain communities.
