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Nutrition Facts
Serving Size 1 cup yogurt cheese 491g Recipe makes 1 cup yogurt cheese)
Calories 274
Calories from Fat 7		(2%)
Amount Per Serving		%DV
	Total Fat 0.9g	1%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 9mg		3%
Sodium 377mg		15%
Potassium 1249mg		35%
Total Carbohydrate 37.6g		12%
	Dietary Fiber 0.0g	0%
	Sugars 37.6g
Protein 28.1g		56%
how is this calculated?

Labaneh (Yogurt Cheese):

Recipe #77269 | ½ day | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: sugarpea
Nov 25, 2003

Labaneh is yogurt cheese, a wonderful invention for everything from pasta to sandwich spread. It takes a minimum of 8 hours to drain the yogurt, transforming it into cheese, and the cheese can be refrigerated for several days. More than once, it has taken 2 days for the yogurt to drain to the desired thickness, so plan accordingly. Minimal time for preparing the yogurt cheese is included in the cook time.

1 cup yogurt cheese (change servings and units)

Ingredients

2 cups nonfat plain yogurt
1/2 clove garlic (optional)

Directions

1
Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.
2
If using the garlic, push it through a garlic press and stir into the thickened labaneh.
3
Refrigerate.

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Featured Reviews for This Recipe

From: Naureen Tahir

On May 13, 2006

Thank you yet again, sugarpea. I was happy to make my own labneh, instead of buying it with preservatives, from the stores.

0 people found this review helpful

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From: OhMyStars!

On Aug 1, 2004

This is VERY good! I made it in two batches- in one I used the garlic and added a bit of an herb blend and in the other I added some sliced strawberries. Both were terrific. A couple of notes-at about 8-10 hours the yogurt is about the texture of sour cream and can be used as such in many recipes while getting to the firmness needed to sub for cream cheese took way longer, about 30 hours. Also, you may want to cover your strainer if letting it sit out on the counter. Thanks for the great recipe!

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