Labaneh Yogurt Cheese Recipes

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 strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
• If using the garlic, push it through a garlic press and stir into the thickened labaneh.
• Refrigerate.

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!

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:

• 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.

Steps:

• Although the original recipe doesn’t call for non-fat yogurt, non-fat works fine.
• Some recipes almost demand a little fat to smooth their texture on the tongue.
• This can be provided by beating a little bit of mayonnaise or olive oil into the non-fat yogurt cheese.
• It’s still fat, but at least it’s cholesterol free fat.
• If you are skinny and don’t have to worry about dietary fat, you can use low-fat or whole-milk yogurt, and then you won’t have to worry about adding oil.
• Bring 2 quarts of yogurt to room temperature, and stir thoroughly to smooth and break up all lumps.
• Optionally, you can add ½ Tsp salt (original recipe, we usually don’t, because we use this for so many different things).
• Line a colander with a couple of dampened paper towels or a clean, dampened, loose weave cotton towel.
• Pour yogurt into the colander, cover with another paper towel or plastic wrap.
• Place in the sink, or in a bowl which is small enough to hold the colander away from its bottom.
• Let drain for about 8 hours for sour cream consistency or for 24 hours for cream cheese consistency; the longer it drains, the thicker it gets.
• If you are a real freak, you can refrigerate the yogurt while it drains, but it’s not really necessary.
• Yogurt is a living organism; it is cultured in warmth, and it thrives on it (within reason).
• Draining will normally reduce the yogurt by about half for sour cream consistency, or by about two-thirds for cream cheese consistency.
• We normally go all the way to cream cheese consistency and mix in a little low-fat milk if we need it thinner.

Steps:

• Mix Greek yogurt, olive oil, mint, dill, and kosher salt together in a bowl. Cover and refrigerate up to 12 hours.