Labneh is a favorable product by a variety of customer groups due to its pleasa‌nt texture and nutritional value, where the antioxidant and antimicrobial properties of Echinacea purpurea L extract (EPE) were investigated and its impact on improving the quality the labneh. Antioxidant was determined (32.01mg TE/g) by (DPPH), total phenols (30.72mg GAE/g) and flavonoids (16.53 mg CE/g). Antimicrobial properties of EPE against gram positive, gram negative bacteria mold and yeast was determined at concentration 10, 20 and 50 mg/ mL. The most effective concentration was 50 mg/mL. Phenolic compounds were determined for EPE and results indicated that caffeic acid gave the highest value. EPE was added to labneh treatments (L1, L2 and L3) at concentrations 1, 1.5 and 2 % respectively, compared with control sample during storage time for 21 days. Physico-chemical properties were studied during storage, and were with significant differences between all treatments. Total antioxidant and microbial analysis of treatments was determined and results indicated that the highest value was for L3 with significant differences between all treatments during storage period. Mold and yeast were not detected at fresh treatments and the highest value of mold and yeast was for control sample and the lowest value was for L3 at the end of storage period. Gave the treatment L3 the best results for improve the shelf life of labneh compared with other treatments. Sensory evaluation revealed acceptable all treatments at fresh time, after 14 days till the end of storage period, treatment L3 had the highest acceptability and control sample had the lowest acceptability.