Yoghurt Cheese Labna Recipes

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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

YOGHURT CHEESE (LABNA)



Yoghurt Cheese (Labna) image

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.

Provided by auntchelle

Categories     Spreads

Time P1DT3m

Yield 5 serving(s)

Number Of Ingredients 4

500 ml plain low-fat yogurt (best quality you can find)
salt (optional)
olive oil
mint leaf

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.

Nutrition Facts : Calories 63.6, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 70.7, Carbohydrate 7.1, Sugar 7.1, Protein 5.3

GREEK YOGURT LABNEH



Greek Yogurt Labneh image

Provided by Bon Appétit Test Kitchen

Categories     Herb     No-Cook     Yogurt     Advance Prep Required     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 7

2 cups plain 2% fat or whole Fage Greek yogurt
1/2 cup (or more) good-quality extra-virgin olive oil
3 tablespoons finely minced fresh herbs (such as tarragon, parsley, and chives)
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper
Special Equipment
Cheesecloth

Steps:

  • Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
  • Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.
  • Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.

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

LABNA (YOGHURT CHEESE)



Labna (Yoghurt cheese) image

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

2 kg Greek yogurt
75 ml extra virgin olive oil
1 tablespoon salt
1 lemon, juice and rind of, grated
1 tablespoon chopped thyme
4 tablespoons chopped mint

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.

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  • Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours)
  • To serve, spread labneh in a bowl and top with extra virgin olive oil, za'atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping. Enjoy!


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  • Set a mesh strainer over a large bowl. The bowl should be deep enough so that there are at least a few inches of space between the bottom of the bowl and the strainer.
  • Line the strainer with a fine mesh nylon straining bag (or 2 layers of cheesecloth.) I like nylon bags instead of cheesecloth because they last forever and are so much easier to clean. They can be rinsed and laundered over and over again.
  • Pull the fabric up around the yogurt and twist it tightly so liquid starts dripping into the bowl (you can use a clip if you like to hold it tight.) Place a small plate on top, and then weight it down with a brick or heavy can. Set this in the fridge for 24 hours. Check it once or twice to make sure that it's draining. If not, increase the pressure, and make sure the yogurt is sitting above the liquid. The longer you let it drain, the thicker the cheese will become. It can go up to 48 hours, but usually 24 hours is sufficient.


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Labna (Yogurt Cheese) Labna . Labna is a middle eastern soft cheese made from yogurt. Traditionally it is made with goats or sheep's milk yogurt but this recipe works fine with cows milk yogurt. You can add as much or as little flavour as you like really. If you want to try it with sheep yogurt and you're not sure where to get it, I found this sheep milk yogurt in Waitrose. (Recipe …
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Estimated Reading Time 1 min
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  • Sautéed Greens with Labneh and Pine Nuts. We like to use labneh in both sweet and savory recipes. These garlicky greens make for a satisfying side dish.
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  • Line a large sieve with a piece of muslin, cheesecloth or other fine cloth.Place the sieve over a large bowl.
  • Spoon the yogurt into the lined sieve.Bring the ends of the cloth together and tie, using string if necessary.
  • Place everything in the fridge and leave for 24 hours.Recommended: once or twice, remove the whey that's collected in the bowl to ensure that the bottom of the sieve isn't touching it.The whey can be stored in a jar in the fridge and used instead of water in bread doughs, buttermilk in scones, added to smoothies etc.


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  • Pour the yogurt into a cheesecloth or handkerchief and tie it over a wooden spoon. Hang the cheese cloth over a pitcher and allow to strain in a refrigerator for 24 hours.
  • After 24 hours, several cups of whey should strain from the yogurt. That’s it! Transfer the labneh to a container or use immediately. Keeps in the refrigerator for up to 2 weeks.


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