Best 3 Yoghurt Cheese Labna Recipes
Yoghurt cheese labna, a thick and creamy spread originating from the Middle East, has gained popularity worldwide due to its versatility and delectable flavor. Made from strained yogurt, labna possesses a smooth, tangy texture and a rich, slightly sour taste. Whether used as a savory spread on sandwiches and crackers, a tangy addition to salads and dips, or a key ingredient in traditional Middle Eastern dishes, yoghurt cheese labna has earned its place as a culinary delight. This article will guide you through the process of creating the perfect yoghurt cheese labna, providing insights into ingredient selection, techniques, and flavor enhancements to help you make the most of this versatile ingredient.
Check out the recipes below so you can choose the best recipe for yourself!
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
LABNA (YOGHURT CHEESE)
The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.
Provided by Missy Wombat
Categories Cheese
Time P2DT5m
Yield 1 batch
Number Of Ingredients 6
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.
YOGHURT CHEESE (LABNA)
This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil.
Provided by auntchelle
Categories Spreads
Time P1DT3m
Yield 5 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 63.6, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 70.7, Carbohydrate 7.1, Sugar 7.1, Protein 5.3
Tips:
- Choose the best quality yogurt you can find, as it will impact the final flavor and texture of your labneh.
- Use a cheesecloth or a fine-mesh strainer to drain the yogurt. This will help remove all the whey and result in a thick and creamy labneh.
- If you want a thicker labneh, you can let it drain for longer. Just be sure to check on it periodically to make sure it doesn't get too dry.
- Labneh can be stored in the refrigerator for up to 2 weeks. It can also be frozen for up to 6 months.
- Labneh can be used as a spread, dip, or in various dishes. It is a versatile ingredient that can add a delicious and creamy flavor to your meals.
Conclusion:
Making labneh at home is a simple and rewarding process. With just a few ingredients and a little bit of time, you can create a delicious and versatile spread that can be used in a variety of dishes. From classic mezze platters to modern fusion cuisine, labneh is a versatile ingredient that can add a creamy tang to any meal. So next time you're looking for a new and exciting way to enjoy yogurt, give labneh a try.
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