Labaneh Yogurt Cheese Recipes

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HOW TO MAKE LABNEH (CREAMY YOGURT CHEESE)



How to Make Labneh (Creamy Yogurt Cheese) image

A delicious creamy spread made with strained Greek yogurt - perfect as an appetizer, a snack, or, a condiment.

Provided by Marilena Leavitt

Categories     Appetizer, Snack

Time 10m

Yield 12

Number Of Ingredients 7

32 oz.(4 cups) Greek yogurt (I used Fage 2%)
1 tsp. fine sea salt
Toppings
3 TBSPS. extra virgin olive oil
2 TBSPS. pine nuts, toasted
--- za'atar spice, or, a mixture of thyme and oregano, or, dried mint
--- toasted sesame seeds (optional)

Steps:

  • In a large bowl, mix the yogurt and the salt. Taste and adjust the seasoning (the flavors will intensify once the whey is separated form the yogurt).
  • Line a colander with several layers of cheesecloth and place it over a deep bowl. Transfer the yogurt to the colander, fold the cheese cloth over it, and cover with an inverted plate. Place the bowl in the refrigerator for a minimum of 8 hours, or better, overnight. The longer you leave it the thicker it will become.
  • To serve, spoon some of the labneh into a serving bowl, top with toasted pine nuts, za'atar (or your favorite dried herb mixture) and drizzle liberally with extra virgin olive oil. Serve with toasted pita bread and/or sliced veggies.

YOGURT CHEESE (LABNEH)



Yogurt Cheese (Labneh) image

This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.

Provided by evelynathens

Categories     African

Time 5m

Yield 2 cups

Number Of Ingredients 2

6 cups Greek yogurt
2 teaspoons salt

Steps:

  • In a large bowl stir the salt into the yoghurt.
  • Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
  • Pull corners up and tie tightly.
  • Suspend from a stationary object over a bowl (to catch liquid).
  • Let this hang overnight or about 12 hours.
  • When well drained it will be the consistency of cottage cheese.
  • Remove from the cloth.
  • Store covered in the refrigerator until needed.
  • You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
  • Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
  • To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
  • Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
  • Chill until firm.
  • This will take several hours.
  • After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
  • Seal the jar and store at room temperature.
  • The labneh will keep this way for several months but you will have eaten them all up long before that!
  • Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.

Nutrition Facts : Sodium 2325.5

LABANEH (YOGURT CHEESE):



Labaneh (Yogurt Cheese): image

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.

Provided by sugarpea

Categories     Spreads

Time 8h10m

Yield 1 cup yogurt cheese

Number Of Ingredients 2

2 cups nonfat plain yogurt
1/2 clove garlic (optional)

Steps:

  • 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.
  • Refrigerate.

Nutrition Facts : Calories 274.4, Fat 0.9, SaturatedFat 0.6, Cholesterol 9.8, Sodium 377.3, Carbohydrate 37.6, Sugar 37.6, Protein 28.1

LABNEH (LEBANESE CREAM CHEESE)



Labneh (Lebanese Cream Cheese) image

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.

Provided by LEBANESE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time P1DT5m

Yield 32

Number Of Ingredients 3

16 cups plain yogurt
1 teaspoon salt, or to taste
¼ cup olive oil

Steps:

  • Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
  • After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g

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Top Asked Questions

How to make yogurt labneh?
Instructions 1 In a small bowl, mix together the yogurt and salt. 2 Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges... 3 Remove the labneh from the cheese cloth. Transfer to bowl and serve as a spread with desired toppings and veggies, pita,... More ...
How do you make labneh cheese?
We start by seasoning the yogurt with salt in a large bowl. You can strain plain yogurt for labneh, but it will taste much better if you salt it first. The salt also helps pull out excess whey, giving you a creamier, thicker cheese.
How do you make homemade cheese with yogurt?
Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours. After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.
What is labneh and what does it taste like?
Pretty much, labneh is like a SUPER strained Greek yogurt, with a spreadable texture that’s closer to cream cheese. Sometimes it’s called labneh yogurt, sometimes labneh cheese, and sometimes labneh is referred to as a yogurt cheese. Call it whatever you want! Really, it’s just the most delicious hybrid of yogurt and cheese that you ever will eat.

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