Labna Yoghurt Cheese Recipes

LABNA (YOGHURT CHEESE)

Labna (Yoghurt cheese) image

The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.

Provided by Missy Wombat

Categories Cheese

Time P2DT5m

Yield 1 batch

Number Of Ingredients 6

Ingredients

2 kg Greek yogurt
75 ml extra virgin olive oil
1 tablespoon salt
1 lemon, juice and rind of, grated
1 tablespoon chopped thyme
4 tablespoons chopped mint

Steps:

Mix all ingredients together well.
Pour into a colander lined with muslin.
Tie the muslin to form a bag.
Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
Place in a large jar, then cover with a light olive oil.

YOGHURT CHEESE (LABNA)

Yoghurt Cheese (Labna) image

This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil.

Provided by auntchelle

Categories Spreads

Time P1DT3m

Yield 5 serving(s)

Number Of Ingredients 4

Ingredients

500 ml plain low-fat yogurt (best quality you can find)
salt (optional)
olive oil
mint leaf

Steps:

Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress.
The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound.
Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.

Nutrition Facts : Calories 63.6, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 70.7, Carbohydrate 7.1, Sugar 7.1, Protein 5.3

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