1/2 Photos of Yoghurt Cheese (Labna)
24 hrs 3 mins
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.
My Private Note
Units: US | Metric
- 1Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
- 2Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
- 3Place 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.
- 4The 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.
- 5Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.
Browse Our Top Spreads Recipes
You Might Also Like...View All Spreads Recipes
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
- Total Fat 1.5 g
- Saturated Fat 1.0 g
- Cholesterol 6.0 mg
- Sodium 70.7 mg
- Total Carbohydrate 7.1 g
- Dietary Fiber 0.0 g
- Sugars 7.1 g
- Protein 5.3 g