How to Make Labneh Cheese
User Reviews
3.7
-
Prep Time
5 mins
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straining time
1 d
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Total Time
1 d 5 mins
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Servings
20 balls
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Calories
21 kcal
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Cuisine
Middle Eastern
How to Make Labneh Cheese
Description
This Labneh Cheese recipe relies on straining plain whole milk yogurt through a fine nylon mesh bag or double-layered cheesecloth suspended over a bowl. Salt is added to the yogurt before it is tightly wrapped and weighted to encourage liquid whey to drain. Typically, the cheese sets in the refrigerator for 24 hours, but longer draining (up to 48 hours) produces thicker, denser cheese.
The finished labneh can be flavored with olive oil, lemon zest, and fresh thyme for a fresh herbal accent. The texture ranges from creamy and spoonable with shorter draining times to firmer and sliceable if drained longer.
Labneh is commonly served as a dip or spread, and its freshness means it is best consumed within about a week. Alternative approaches could involve non-dairy yogurts for vegan versions, or reduced-fat yogurts for lighter variants.
Ingredients
- 24 ounces yogurt without additives or flavors, whole milk
- pinch salt
- olive oil
- lemon zest
- thyme fresh leaves
Instructions
- 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.
- Turn the yogurt out into the lined strainer. Sprinkle with a little salt.
- 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.
- Turn the labneh out of the bag and discard the whey. (You can use the whey in baking or cooking if you like.)
- Now you have two choices...you can put your labneh in an airtight container and refrigerate it as is, or you can roll it into balls. To roll into balls, roll 1 inch balls between your palms. I like to lightly oil my hands, this seems to make the surface of the cheese nice and smooth and shiny. Put the balls in a clean jar.
- When all the cheese has been rolled, fill the jar with olive oil, enough to cover all the balls. Add the lemon zest and thyme.
- Will keep, refrigerated, for about a week.
Notes
- Consume labneh within one week as it is a fresh cheese and does not store as long as aged cheeses.
- Use plain whole milk yogurt without additives or flavors to ensure proper thickening.
- For a dip-like texture, strain for less time to maintain spoonability.
- Non-dairy yogurt might work for vegan labneh, but ensure it contains no flavorings or additives.
- Top finished labneh with olive oil and fresh herbs like thyme before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20balls
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Calories | 21kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 16mg | 1% |
| Potassium | 53mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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