Labna Yoghurt Cheese Recipes

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:

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

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:

• 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.

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:

• 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:

• To make the yoghurt, pour a gallon of milk in a pot with a very heavy bottom and put it on the fire until it starts to boil, or even just foam heavily.
• Stir occasionaly to prevent the milk from burning.
• Turn off the heat and let the milk cool (stir to cool quicker) just until you can stick your pointer finger way down it without getting burned.
• Take the active yoghurt culture and pour it down the side of the pan into the milk. I usually do this is a couple of different spots.
• Cover the milk with a close fitting lid and wrap the pot well in a heavy blanket or two. You are holding in that heat, and it will soon start to generate it's own heat, which you are also conserving with the blanket.
• Place it somewhere warm where it won't be disturbed for 24 hours. I have successfully made this after the yoghurt was let to develop from 24 - 36 hours.
• If you'd rather, merely wrap the pot in a bath-towel -wrap the lid too- and set it on a heating pad on low. I've started doing this and it works great too.
• After you have yoghurt, dump it into an inside out pillow case (lint will be in the inside corners) and suspend the pillow case up over a drain of some sort. I tie mine up to the safety bar on the wall over the bathtub (less traffic than the kitchen sink).
• The yoghurt will begin to drain whey immediately, I let mine go for 24-36 hours depending on how stiff or soft (w/ remaining liquid content) I want it. Usually 24 hours.
• When it's as firm as you'd like, turn the cheese into a mixing bowl and salt to taste. I use around 1 1/2 - 2 tablespoons salt. I know, it's a lot. I think the salt was originally a preservative, but that's the way I like it.
• Elias' mum used to make balls of this cheese and store it in stoneware crocks, covered in olive oil. I keep it in a mixing bowl in the fridge, smoothed flat and covered in olive oil. It keeps a long time like that. If it's going to be eaten quickly, doesn't need the oil for preserving, just eating : ).
• Enjoy this for a n Arabic breakfast with flat bread (pita) and olive oil. It is also good flavored with garlic, dill or za'ater to your taste. Also pine nuts!

Steps:

• Mix the garlic salt thoroughly with the Yogurt, Traditionally we would use real garlic, But Garlic can Botulise in oil and become toxic, So to be safe this provides the same flavour without the health risk.
• Line a strainer with a Chux Cloth (Or any fine, clean cloth) and pour in the yogurt, place it in the fridge for 2-3 days over a bowl, roughly half the liquid (Whey) will be removed.
• Roll the cheese into small balls about the size of a large cherry, Place them in an airtight container, Do one layer of balls, Then sprinkle your selection of herbs over the top, pour in just enough oil to cover them, then one drop of Tabasco, Repeat the layering until you are finished,.
• The oil may solidify, This means the oil you have used has a high wax content, or your fridge is to cold, But this shouldn't happen to most people, and if it does just leave it out for 2 or 3 minutes before eating some, the oil will melt.
• Let them marinate for at least 5 days before eating, They will keep for about a month, The oil is wonderful for cooking with when your done.