Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Yoghurt Cheese (Labna) Recipe
    Lost? Site Map

    Yoghurt Cheese (Labna)

    Yoghurt Cheese (Labna). Photo by French Tart

    1/2 Photos of Yoghurt Cheese (Labna)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 3 mins

    3 mins

    24 hrs

    Mischka's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Serving suggestion

    Directions:

    1. 1
      Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
    2. 2
      Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on October 06, 2008

      55

      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:-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Yoghurt Cheese (Labna)

    Serving Size: 1 (101 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 63.6
     
    Calories from Fat 14
    22%
    Total Fat 1.5 g
    2%
    Saturated Fat 1.0 g
    5%
    Cholesterol 6.0 mg
    2%
    Sodium 70.7 mg
    2%
    Total Carbohydrate 7.1 g
    2%
    Dietary Fiber 0.0 g
    0%
    Sugars 7.1 g
    28%
    Protein 5.3 g
    10%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites