Labna Yoghurt Cheese Recipes

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.

Steps:

• In a large bowl, mix together the yogurt, salt, and lemon juice. Line a colander with three layers of cheesecloth and place the colander over a large bowl. Pour the yogurt into the cheesecloth, cover the whole thing with plastic wrap, and set the bowl in the refrigerator for 8 hours or overnight, emptying the liquid in the bowl as needed. If you're not using it in a recipe, you can serve it on its own. Top with a big splash of olive oil and additional seasoning and serve with pita. Store in an airtight container in the fridge.

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.

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.

Steps:

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