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Labna Yoghurt Cheese

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Ingredients

Adjust Servings:
2 kg greek yogurt
75 ml extra virgin olive oil
1 tablespoon salt
1 lemon, juice and rind of, grated
1 tablespoon chopped thyme
4 tablespoons chopped mint

Nutritional information

595.8
Calories
584 g
Calories From Fat
65 g
Total Fat
9 g
Saturated Fat
0 mg
Cholesterol
6985.1 mg
Sodium
6.3 g
Carbs
1.9 g
Dietary Fiber
1.1 g
Sugars
1 g
Protein
155g
Serving Size

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Labna Yoghurt Cheese

Features:
    Cuisine:

    I couldn't find any Greek yogurt within many, many miles, so I decided to make my own (I will post the recipe) and in the meantime, just use regular yogurt in the hopes it would be close enough. I made a third of the recipe since I needed to reserve 1 cup of the yogurt for a starter in the other experiment but still had most of a quart of the mixture before I hung it to set. BOY, was I amazed at how much it shrunk in the process! My final yield was closer to 8 ounces of fragrant, tasty cheese balls. I'm working on the "made" batch now, and will see if there is a significant difference. I also think I may stir in some finely chopped sun- dried tomatoes or other things into some portions to try. This was terrific and I thank you for sharing!

    • 2905 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    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 , I couldn’t find any Greek yogurt within many, many miles, so I decided to make my own (I will post the recipe) and in the meantime, just use regular yogurt in the hopes it would be close enough I made a third of the recipe since I needed to reserve 1 cup of the yogurt for a starter in the other experiment but still had most of a quart of the mixture before I hung it to set BOY, was I amazed at how much it shrunk in the process! My final yield was closer to 8 ounces of fragrant, tasty cheese balls I’m working on the made batch now, and will see if there is a significant difference I also think I may stir in some finely chopped sun- dried tomatoes or other things into some portions to try This was terrific and I thank you for sharing!, 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


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    Steps

    1
    Done

    Mix All Ingredients Together Well.

    2
    Done

    Pour Into a Colander Lined With Muslin.

    3
    Done

    Tie the Muslin to Form a Bag.

    4
    Done

    Hang the Yoghurt Mixture For 2 Days, Placing a Pot or Bowl Underneath to Catch the Liquid.

    5
    Done

    After the 2 Days, Remove the Labna from the Muslin, Roll Into Walnut Sized Balls.

    6
    Done

    Place in a Large Jar, Then Cover With a Light Olive Oil.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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