Yoghurt Cheese (Labna)
photo by French Tart
- Ready In:
- 24hrs 3mins
- Ingredients:
- 4
- Serves:
-
5
ingredients
- 500 ml plain low-fat yogurt (best quality you can find)
- salt (optional)
-
Serving suggestion
- olive oil
- mint leaf
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
At last! I had this recipe when I lived in Cyprus, and lost it - and now I have it again! I used to make it with sheep's milk yoghurt in Cyprus, but I had to use cow's milk here. Perfect - this worked a treat - mine took about 72 hours to stop dripping whey, but I wanted it really firm. I will now make little cheese balls with it and roll them in chopped mint before putting them in olive oil, as I used to do before. Thanks for this recipe Mischka, made for #21 Aussie/Kiwi recipe swap. FT:-)
RECIPE SUBMITTED BY
auntchelle
Australia