Ingredients
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500
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Directions
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
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Steps
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1
Done
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Place a Sieve Over a Large Bowl. Line the Sieve With a Piece of Cheesecloth or a Chux Cloth. |
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2
Done
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Stir Your Yoghurt Well Then Pour Into the Cloth in the Sieve. Fold the Sides of the Cloth Over the Yoghurt. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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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. |
