Labneh is a popular probiotic-rich food, but adding probiotics while maintaining its texture is challenging. This study tested Labneh as a carrier for "Lactobacillus acidophilus" and "Bifidobacterium spp". It examined their effects on chemical composition and sensory properties during storage at 5°C. Seven probiotic strains were tested, including "Lactobacillus", "Bifidobacterium", and "Streptococcus thermophiles". Pure cultures were isolated using serial dilution on Bromocresol Green Whey Agar (BGWA) under anaerobic conditions. Labneh was made using ultra-high temperature (UHT) skim milk with 2% active culture. Two groups were tested: probiotics alone and probiotics with "S. thermophiles" to speed up curd formation. The Labneh was strained and stored at 5°C. It was analyzed on days 0, 7, and 14 for bacterial count, pH, acidity, and salt content. Sensory evaluation used a 5-point scale with commercial Labneh as the control. Data were analyzed using one-way ANOVA. The results showed that all probiotic strains grew in cow's milk at 37°C. "L. rhamnosus" had the highest counts, while "B. lactis" and "Bifidobacterium spp. 2" failed to form curds. Straining increased probiotic counts to over 8 Log10, with no significant changes during storage. Labneh met the Jordanian salt standard, with a pH of around 4.5. Adding "S. thermophiles" lowered pH and increased acidity. Sensory testing found "L. acidophilus 1" most acceptable, with other strains improving when "S. thermophiles" was included. Probiotic Labneh made with "Lactobacillus" and "Bifidobacterium spp." maintains probiotic viability and meets standards for 14 days. "L. acidophilus" Labneh had the best sensory quality. Adding "S. thermophiles" improved less acceptable strains. BGWA was more effective than MRSA (de Man, Rogosa, Sharpe media) for bacterial enumeration.