YOGURT CHEESE (LABNEH)
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
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 (LEBANESE CREAM CHEESE)
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
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
YOGURT CHEESE
A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients.
Provided by LISAMONIQUE
Categories Appetizers and Snacks Dips and Spreads Recipes
Time P2DT5m
Yield 16
Number Of Ingredients 4
Steps:
- Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.
- Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.
- Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 29 calories, Carbohydrate 2.4 g, Cholesterol 6 mg, Fat 1.5 g, Protein 1.6 g, SaturatedFat 1 g, Sodium 93.9 mg, Sugar 2.1 g
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- Scoop the mixture onto a layer of cheesecloth (or 2 layers, depending on the thickness of your yogurt). Bring the edges of the cheesecloth together, tie it around a wooden spoon, and place the spoon across the top of a medium bowl so that the labneh hangs in the center but does not touch the bottom of the bowl. Chill overnight.
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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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- Labneh Dip With Roasted Tomatoes. This dish is the perfect combination of savory and sweet, with a little bit of acidity to balance it all out. The roasted tomatoes add a lovely depth of flavor, while the labneh provides a creamy and refreshing contrast.
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- Loaded Labneh Toast. Breakfast is the most important meal of the day. So why not start your day with something a little more exciting than your standard bowl of cereal?
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