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Nutrition Facts
Serving Size 1 (101g) Recipe makes 5 servings
Calories 63
Calories from Fat 14		(22%)
Amount Per Serving		%DV
	Total Fat 1.6g	2%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 70mg		2%
Potassium 236mg		6%
Total Carbohydrate 7.1g		2%
	Dietary Fiber 0.0g	0%
	Sugars 7.1g
Protein 5.3g		10%
detailed view... how is this calculated?

Yoghurt Cheese (Labna)

Recipe #185450 | 1 day | 3 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mischka
Sep 11, 2006

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.

SERVES 5 (change servings and units)

Ingredients

500 ml plain low-fat yogurt (best quality you can find)
salt (optional)

Serving suggestion

Directions

1
Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
2
Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
3
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.
4
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.
5
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.

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Featured Reviews for This Recipe

From: French Tart

On Oct 6, 2008

At last! I had this recipe when I lived in Cyprus, and lost it - and now I have it again! I used to make it with sheep's milk yoghurt in Cyprus, but I had to use cow's milk here. Perfect - this worked a treat - mine took about 72 hours to stop dripping whey, but I wanted it really firm. I will now make little cheese balls with it and roll them in chopped mint before putting them in olive oil, as I used to do before. Thanks for this recipe Mischka, made for #21 Aussie/Kiwi recipe swap. FT