Yoghurt Cheese (Labna)

Total Time
24hrs 3mins
Prep 3 mins
Cook 24 hrs

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.

Ingredients Nutrition

Directions

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

Reviews

(1)
Most Helpful

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:-)

French Tart October 06, 2008

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