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5 from 1 vote

Greek Yogurt Cream Cheese (Labneh Jajik)

A delicious, Cream Cheese spread made with tangy Greek or homemade yogurt.
Prep Time15 mins
draining time4 hrs
Total Time4 hrs 15 mins
Course: Appetizer, Breakfast, side
Cuisine: Assyrian
Servings: 8 servings
Calories: 34kcal


  • 1 32 oz Greek yogurt
  • 1 T. chives (minced)
  • 1 scallion (minced)
  • 2 T. dill (minced)
  • ¼ tsp. sea salt
  • 1 Serrano pepper (minced)
  • 1 T. marigold leaves (minced)


  • Transfer yogurt from its container to a soup bag. Twist the bag from the top, to begin draining the whey from the yogurt.
  • Suspend the bag from the faucet and allow the liquid to drain. I recommend leaving it overnight, undisturbed. Otherwise, it can take four or more hours until it's completely drained.
  • Another option is to place the bag in a strainer and cover it with a heavy object to weigh it down and squeeze out any remaining liquid.
  • Remove the yogurt from the soup bag and place it in a bowl. Wash the soup bag, then wring out and hang to dry to reuse at a later time.
  • Mix in the minced chives, scallions, dill, Serrano pepper, sea salt, and marigold leaves, if using.
  • Enjoy with crackers, pita, or toasted bread.


  • As soon as you remove the yogurt from the soup bag, give the bag a quick wash in the sink, wring it out, and hang it to dry so that it's available the next time you need it.
  • Place a bowl under the draining yogurt to catch the whey. Whey can be used as a brine, added to shakes, or mixed in with Daweh. Check out this Cooking Light post for more ideas.
  • Some people mix softened butter in with the Jajik. I really don't think it's necessary.


Serving: 2T. | Calories: 34kcal | Carbohydrates: 3g | Protein: 7g | Cholesterol: 2mg | Sodium: 94mg | Fiber: 1g | Sugar: 5g