Yoghurt Cheese Labna Recipes

YOGURT CHEESE (LABNEH)

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.

YOGHURT CHEESE (LABNA)

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.

LABNA (YOGHURT CHEESE)

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.