Prep 10 mins
Cook 8 hrs
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.
- 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.
This is VERY good! I made it in two batches- in one I used the garlic and added a bit of an herb blend and in the other I added some sliced strawberries. Both were terrific. A couple of notes-at about 8-10 hours the yogurt is about the texture of sour cream and can be used as such in many recipes while getting to the firmness needed to sub for cream cheese took way longer, about 30 hours. Also, you may want to cover your strainer if letting it sit out on the counter. Thanks for the great recipe!
Thank you yet again, sugarpea. I was happy to make my own labneh, instead of buying it with preservatives, from the stores.