Labneh Wa Zaatar Spiced Yogurt Cheese Recipes

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LABNEH WA ZA'ATAR (SPICED YOGURT CHEESE)



Labneh Wa Za'atar (Spiced Yogurt Cheese) image

A tasty spiced cheese similar to cream cheese that can be used as a spread over pita, or with cucumber slices, crackers, chips or whatever you like. This is my own za'atar recipe but if you have your own you can use that instead if you like, since mine isn't all that authentic. ;) (The preparation time includes letting the yogurt drain.)

Provided by Leahs Kitchen

Time P1D

Yield 3 Cheese balls, 6 serving(s)

Number Of Ingredients 7

2 cups yogurt
1 teaspoon marjoram
1/2 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sesame seeds, toasted
1/2-3/4 teaspoon salt (according to your taste)

Steps:

  • Pour 2 cups of yogurt into a white flour sack towel or a few layers of cheese cloth, and squeeze out the whey until you cannot squeeze out any more.
  • Place in a strainer over a bowl and refrigerate for about 24 hours squeezing out the whey every six hours or so until it forms a ball and is the consistency of cream cheese.
  • Toast the sesame seeds in a small frying pan just until they turn golden; remove from heat.
  • Mix together the za'atar spices and toasted sesame seeds in a shallow bowl.
  • Divide the cheese into 3 sections and roll each into a ball.
  • Roll cheese balls one by one in the spices.
  • Drizzle with olive oil and garnish with fresh mint. Enjoy!

BRITISH YOGURT CHEESE



British Yogurt Cheese image

Make and share this British Yogurt Cheese recipe from Food.com.

Provided by Sharon123

Categories     European

Time 10m

Yield 1 batch

Number Of Ingredients 6

2 teaspoons salt
4 1/4 cups yogurt
2 tablespoons cream
basil leaves
oregano
olive oil

Steps:

  • Put a piece of cloth or coffee filter in a sieve.
  • Mix the yogurt with cream and salt and pour it in the cloth. Drain for 12 hours, throw away the fluid.
  • Form balls of the drained yogurt, and put them uncovered in the fridge for 24 hours.
  • Roll them in the oregano and basil (or other herbs) and put them in the fridge for another 24 hours.
  • Stack them in a glass jar and cover with olive oil.
  • Keep in the fridge. Enjoy!

Nutrition Facts : Calories 722.8, Fat 43.1, SaturatedFat 27.6, Cholesterol 168.7, Sodium 5140.1, Carbohydrate 49.4, Sugar 48.6, Protein 36.8

YOGURT CHEESE - LEMON



Yogurt Cheese - Lemon image

So lemony. Can be used as a dip or topping. Be sure to drain the yogurt overnight for a maximum cheese thickness or use the already thick Greek-style yogurt. Recipe from Donvier Yogurt Cheese Maker brochure.

Provided by Kathy228

Categories     Sauces

Time P1DT5m

Yield 1 cup

Number Of Ingredients 4

1 cup yogurt cheese or 1 cup plain Greek yogurt
3 tablespoons powdered sugar
2 teaspoons lemon juice
1 teaspoon lemon zest

Steps:

  • Combine everything in a small bowl.
  • Refrigerate at least 3-hours.
  • Serve with fresh fruit or on any dessert calling for sweetened whipped cream as a topping. Or eat it by itself in a little bowl.

Nutrition Facts : Calories 96.8, Sodium 0.5, Carbohydrate 25.1, Fiber 0.2, Sugar 23.8, Protein 0.1

HERBED YOGURT CHEESE



Herbed Yogurt Cheese image

Yogurt cheese is a wonderful substituion for butter or margerine on crackers, bread etc.(Look at the calories) I love this herbed version on crostini, garnish with some parsley. It will keep in the fridge for up to a week. Use it plain or add your own favorite ingredients. No Fat yogurt works well - Make sure that the yogurt you use does not have geletin in it or it won't work.

Provided by Bergy

Categories     Spreads

Time P1D

Yield 2 cups cheese

Number Of Ingredients 5

8 ounces yogurt (Only use yogurt that contains no gelatin or it won't work)
2 green onions, finely chopped, green & white parts
2 tablespoons fresh parsley, finelychopped
1 tablespoon fresh basil, finely chopped or 1/2 teaspoon dried basil
salt & pepper

Steps:

  • First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
  • Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.

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

LABNEH WA ZA'ATAR (SPICED YOGURT CHEESE)



Labneh Wa Za'atar (Spiced Yogurt Cheese) image

How to make Labneh Wa Za'atar (Spiced Yogurt Cheese)

Provided by @MakeItYours

Number Of Ingredients 7

2 cups yogurt
1 teaspoon marjoram
1/2 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sesame seed, toasted
1/2-3/4 teaspoon salt (according to your taste)

Steps:

  • Pour 2 cups of yogurt into a white flour sack towel or a few layers of cheese cloth, and squeeze out the whey until you cannot squeeze out any more.
  • Place in a strainer over a bowl and refrigerate for about 24 hours squeezing out the whey every six hours or so until it forms a ball and is the consistency of cream cheese.
  • Toast the sesame seeds in a small frying pan just until they turn golden; remove from heat.
  • Mix together the za'atar spices and toasted sesame seeds in a shallow bowl.
  • Divide the cheese into 3 sections and roll each into a ball.
  • Roll cheese balls one by one in the spices.
  • Drizzle with olive oil and garnish with fresh mint. Enjoy!

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