YOGURT CHEESE (LABNEH)
This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.
Provided by evelynathens
Categories African
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a large bowl stir the salt into the yoghurt.
- Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
- Pull corners up and tie tightly.
- Suspend from a stationary object over a bowl (to catch liquid).
- Let this hang overnight or about 12 hours.
- When well drained it will be the consistency of cottage cheese.
- Remove from the cloth.
- Store covered in the refrigerator until needed.
- You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
- Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
- To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
- Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
- Chill until firm.
- This will take several hours.
- After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
- Seal the jar and store at room temperature.
- The labneh will keep this way for several months but you will have eaten them all up long before that!
- Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.
Nutrition Facts : Sodium 2325.5
GREEK YOGURT LABNEH
Provided by Bon Appétit Test Kitchen
Categories Herb No-Cook Yogurt Advance Prep Required Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
- Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.
- Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.
LABNEH (LEBANESE CREAM CHEESE)
This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.
Provided by LEBANESE
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time P1DT5m
Yield 32
Number Of Ingredients 3
Steps:
- Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
- After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g
LABANEH (YOGURT CHEESE):
Labaneh is yogurt cheese, a wonderful invention for everything from pasta to sandwich spread. It takes a minimum of 8 hours to drain the yogurt, transforming it into cheese, and the cheese can be refrigerated for several days. More than once, it has taken 2 days for the yogurt to drain to the desired thickness, so plan accordingly. Minimal time for preparing the yogurt cheese is included in the cook time.
Provided by sugarpea
Categories Spreads
Time 8h10m
Yield 1 cup yogurt cheese
Number Of Ingredients 2
Steps:
- Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
- If using the garlic, push it through a garlic press and stir into the thickened labaneh.
- Refrigerate.
Nutrition Facts : Calories 274.4, Fat 0.9, SaturatedFat 0.6, Cholesterol 9.8, Sodium 377.3, Carbohydrate 37.6, Sugar 37.6, Protein 28.1
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15 BEST LABNEH RECIPES FOR CHEESE LOVERS - INSANELY GOOD
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- Labneh Dip With Roasted Tomatoes. This dish is the perfect combination of savory and sweet, with a little bit of acidity to balance it all out. The roasted tomatoes add a lovely depth of flavor, while the labneh provides a creamy and refreshing contrast.
- Labneh Cheesecake Bars with Honey Caramel. Calling all cheesecake lovers! This recipe is the perfect treat for you. It’s creamy and rich with just the right amount of sweetness.
- Homemade Labneh and Labneh Balls. If you’ve ever been to a Middle Eastern market, you’ve probably seen labneh. Making your own labneh at home is surprisingly easy, and it’s a great way to use up extra yogurt.
- Labneh Za’atar Toast. Toast is the ultimate lazy food. It’s quick, it’s easy, and it requires minimal effort. But that doesn’t mean it has to be boring.
- Loaded Labneh Toast. Breakfast is the most important meal of the day. So why not start your day with something a little more exciting than your standard bowl of cereal?
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- Spread it on toast for a zingy morning treat. Add mashed avocado and a sprinkle of flake salt for a breakfast with great taste and satisfaction staying power.
- Connect with labneh's Middle Eastern origins by using it to top warmed pita bread, drizzling it with good-quality olive oil and dusting with a Lebanese spice blend.
- Make a labneh sandwich, adding leftover grilled meat or fish, mint leaves, chopped olives and a shake or two of za'atar, a spice blend made from thyme, sesame seeds, and ground sumac powder.
- Mound finished labneh in a bowl, then use the back of a spoon to make a swirl pattern on top. Pour on a generous splash of good-quality olive oil and add a sprinkling of Dukkah, the spice blend made with hazelnuts, sesame seeds, coriander, and cumin.
- Let the yogurt drain until it's fairly firm, then roll into little balls, sprinkle with chopped herbs. Arrange on a platter and you've got a standout appetizer, called "labneh korat" or "labneh makbouseh" in Lebanese (If you're planning on serving these at a party, it's a good rule of thumb that each quart of yogurt will produce about six ounces of labneh).
HOW TO MAKE LABNEH (YOGURT CHEESE) - THE HUNGRY BITES
From thehungrybites.com
- Make the labneh cheese: Place a colander over a large bowl and cover it with a kitchen towel. Mix the yogurt with 1 teaspoon salt, taste and add more salt according to your preference. Transfer it to the kitchen towel. Fold the towel over the yogurt and cover with a plate. Place the bowl in the fridge for 24 hours. For thicker labneh you can leave it up to 48 hours.
- Make the topping: Optionally, briefly ground the sesame seeds. Mix all the ingredients for the topping in a bowl, except the olive oil.
- Place some labneh onto a plate or a serving bowl and sprinkle over the topping. Drizzle with some olive oil and serve with baked pita bread.
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