Labneh was manufactured from a mixture of buffaloes and soymilks by using different types of probiotic starter cultures. The resultant Labneh cheese were analyzed when fresh and periodically during storage period (4 weeks) for chemical, microbiological and organoleptic properties. The counts of probiotic bacteria in   labneh containing soymilk were higher than those without soymilk, It recorded at zero time 8.5,8.7,8.6 and8.7 log10 cfu/g for Lactobacillus acidophilus, Lactobacillus  reuteri, Lactobacillus rhamnosus and Bifidobacterium .bifidum respectively. While    the    counts of probiotic strains reached to 7.1 and 6.9 log 10 cfu/g for L.reuteri and B.bifidum a fter four weeks of refrigerator storage .The moisture content of all   Labneh cheese samples were gradually decreased till the end of storage period .     No marked differences could be observed among the different treatments. The pH values gave the same trend reaching the minimal values at the end of period . The Labneh made with L.reuteri had the highest organoleptic scores when fresh and throughout storage followed by that made with B.bifidum .Finally, addition of soymilk in manufactured of labneh improved the viability of probiotic strains.