How to Make Labneh - Yoghurt Cheese
A rich creamy cheese made from strained Greek yoghurt.
Servings 4
Calories 95kcal
Ingredients
- 500 g Greek yoghurt
- 1/2 tsp salt optional
- To serve - pita olive oil, herbs, radishes etc
Instructions
- Line a sieve with a piece of muslin.
- Mix the salt into the yoghurt and pour the yoghurt into the muslin.
- Bring the corners of the muslin together and twist to form a tight yoghurt ball.
- Place sieve in a bowl to catch any liquid (whey).
- Place in the fridge and allow to drain for 24-48 hrs till the resulting cheese reaches the consistency that you desire.
- I help it along by twisting it tightly every 24 hrs to remove some more whey.
- Transfer the labneh into a bowl and drizzle on some olive oil, herbs and chopped radishes and enjoy.
Notes
If you are planning to serve a sweeter form of labneh, then skip salting the yoghurt before straining.
Nutrition
Serving: 4servings | Calories: 95kcal | Carbohydrates: 5g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 341mg | Sugar: 5g | Vitamin A: 70IU | Calcium: 146mg