This study aimed to evaluate the effectiveness of polyamide microfilters (MFs; 10–75 µm pore size) as an alternative process enhancement to traditional cheesecloth for labneh production. Fresh cow’s milk was fermented into set yogurt and strained using either cheesecloth (control) or MFs. Labneh yield ranged from 21.2 g/100g (control) to 29.8 g/100 g (MF10), with MF10 showing significantly higher yield. The total solid content varied from 20.5 g/100 g (MF10) to 32.8 g/100 g (control), while fat content ranged between 7.9 and 12.5 g/100 g. Microbiological analysis revealed lower mesophilic aerobic count (3.3–4.6 log₁₀ CFU/g) and yeast and mold count (1.1–3.6 log₁₀ CFU/g) in the MF-treated samples, indicating enhanced hygiene. Microscopic imaging revealed that MFs had uniform, smooth surfaces, whereas cheesecloth consisted of loosely arranged cellulose fibers, which accounted for the differences in microbial retention. Whey drainage kinetics fit a linear model well (R²>0.99), demonstrating predictable separation behavior. Apparent viscosity decreased from 8.33 to 0.10 Paxs with increasing shear rate (36–3,600 s⁻¹), confirming pseudoplastic flow behavior. Texture analysis showed hardness ranging from 4.3 N (MF10) to 24.7 N (MF75), and hardness work between 2.7 and 18.8 Nxs, with the control showing intermediate values. Texture analysis profile revealed that the control had a more spiked curve, indicating a less uniform internal structure. Sensory evaluation revealed no significant differences among treatments, except for granulation, which was higher in the control. Overall, labneh produced using MFs exhibited generally consistent quality characteristics, with MF57 being the most comparable to cheesecloth in total solids, fat content, hardness, hardness work, and adhesion. These findings confirm that MFs can improve process efficiency and microbial safety while preserving the desirable qualities of traditional labneh.