Concentrated yogurt (Labneh) was produced from cows milk. The aim of this work was to investigate the effect of adding essential oil and aqueous extracts (0.5, 1.0 and 1.5%) of peppermint to concentrated yoghurt on extending the quality of Labneh. The chemical, microbiological, textural profile analysis and organoleptic properties of the Labneh stored at 6±1ºC up to 30 days were determined. Also, the titratable acidity and antioxidants activity of the prepared Labneh were also determined. No significant differences (P≤ 0.05) were observed in the total solids (TS) and fat content of the different Labneh treatments. Total bacterial count in the treated Labneh increased and reached the maximum after 10 days of storage, and decreased thereafter until the end of the storage period. Coliform bacteria were not detected, while yeasts and moulds were detected in some treated Labneh. Addition of essential oil or aqueous extracts increased springines,while hardness,cohesiveness, gumminess and chewiness parameters decreased in treated samples. Labneh containing1.0% essential oils or 1.5% aqueous extracts were organoleptically the most acceptable. Therefore, it can be concluded that addition of 1.0%essential oil or 1.5% aqueous extracts of peppermint could be used in order to increase the flavor and quality of Labneh up to 30 days, with low level of total viable, molds and yeast count.