Yogurt Cheese (Labna/Labnah/Labneh)

There is something exciting about making your own anything, let alone cheese, which is something usually associated with complicated maturation and temperature control. Here is a simple recipe to make your own yogurt-based cheese; serve these balls as an appetizer accompanied by white wine or use it as a spread for toast in the morning or as the base for a yummy sandwich.

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1 tbsp salt
4 cups "greek" yogurt
cheesecloth bag
olive oil anough to cover cheese
Herbs of your choice: e.g. coriander seeds, chilli, laurel, rosemary


1. Stir the salt into the yogurt, pour into a wet cheesecloth bag, tie off the opening, and hang for 24 hours.

*Put a clean container under the bag to collect the whey, which can be used in cooking or for drinking – it has great nutritive value.
*The longer you leave it hanging the drier it will be.

2. Remove the labna from the bag, roll it into small balls or leave it whole, and put in a jar.

3. Cover with olive oil, and aromatixe with herbs and spices of your choice.

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