Labna Cheese Recipes
LABNEH CHEESE
Provided by Food Network
Categories appetizer
Time 8h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the labneh: stir the salt into the yogurt, then transfer the mixture to a cheesecloth-lined strainer set over a bowl. Gather the ends of the cheesecloth to shape the yogurt into a ball and give it a gentle squeeze. Tie the ends of the cheesecloth into a knot. Tie a few inches of twine to the cheesecloth and suspend it from a small rod or chopstick set over a tall container (make sure the cheesecloth pouch is a few inches above the bottom of the container).
- Place the entire container in the refrigerator to drain. For firm labneh cheese that can be shaped into balls, let sit overnight. (For creamy, softer labneh let it sit only 6 to 8 hours.)
- For the seed and herb coating: after the labneh has drained overnight, mix the sesame seeds, sumac, dried thyme, dried mint, nigella seeds and red pepper flakes together in a shallow dish.
- Oil your hands and shape the cheese into 2 tablespoon-sized balls. Roll each ball in the spice mixture to coat completely and place in a 32-ounce airtight container. Cover the cheese with 2 cups olive oil and refrigerate for up to 2 weeks.
- Serve with bread, green olives, pickled cucumber, mint leaves, zaatar and red tea.
LABNA (YOGHURT CHEESE)
The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.
Provided by Missy Wombat
Categories Cheese
Time P2DT5m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Pour into a colander lined with muslin.
- Tie the muslin to form a bag.
- Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
- After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
- Place in a large jar, then cover with a light olive oil.
LABNA CHEESE
Labna is a traditional middle eastern cheese, Its very easy to make at home, and extremely tasty, and quite healthy. After seeing this for $15 for 100g, I decided to make this myself.
Provided by AussieHusky
Categories Cheese
Time P3D
Yield 40 balls, 10 serving(s)
Number Of Ingredients 5
Steps:
- Mix the garlic salt thoroughly with the Yogurt, Traditionally we would use real garlic, But Garlic can Botulise in oil and become toxic, So to be safe this provides the same flavour without the health risk.
- Line a strainer with a Chux Cloth (Or any fine, clean cloth) and pour in the yogurt, place it in the fridge for 2-3 days over a bowl, roughly half the liquid (Whey) will be removed.
- Roll the cheese into small balls about the size of a large cherry, Place them in an airtight container, Do one layer of balls, Then sprinkle your selection of herbs over the top, pour in just enough oil to cover them, then one drop of Tabasco, Repeat the layering until you are finished,.
- The oil may solidify, This means the oil you have used has a high wax content, or your fridge is to cold, But this shouldn't happen to most people, and if it does just leave it out for 2 or 3 minutes before eating some, the oil will melt.
- Let them marinate for at least 5 days before eating, They will keep for about a month, The oil is wonderful for cooking with when your done.
Nutrition Facts : Sodium 1.2
LABNEH (LEBANESE CREAM CHEESE)
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
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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