How to make Labneh cheese at home using a completely homemade method
If you are not familiar with labneh, it is a soft cheese made with yogurt. It has a creamy texture and a mild flavor thanks to its yogurt base. It can be used on salads, pizza, sandwiches, and other foods. Labneh cheese is a simple and easy to make fresh cheese that originated in the Middle East. It has a great flavor and is easy to make.
In fact, Labna is a soft Lebanese-style cheese and is one of the easiest to make at home. Its flavor and color can also be changed to suit your preferences. Labna has the consistency of cream cheese, but it has fewer calories and a slightly milder flavor. Labna can be stored in the refrigerator for up to 2 months.
- Preparation time: 30
- Cooking time: -
- Total time: 30
- Efficiency: 8 1x
- Category: Breakfast
- Cooking method: Refrigerator
- Type: boring
- Diet: Normal
Ingredients
- A large bowl
- Kitchen cloth or towel
- A glass container (500 ml) with a lid
- 500 grams plain or full-fat yogurt or soy yogurt
- 1/2 teaspoon salt (if you prefer it sweet, use cayenne pepper instead of salt) 3 Use a tablespoon of sugar or caster sugar)
- Flavorings/spices: chopped coriander or cumin seeds, citrus peel, chopped fresh herbs, vanilla, chopped dried fruit, etc. (optional)
Recipe
How to prepare with step-by-step pictures
Cut cloths or kitchen towels to a diameter of about 15 or 38 cm and place them in a large bowl so that the edges of the cloth hang over the bowl.
Place a colander or sieve over a bowl and add the yogurt along with the salt (or sugar). If you are using any flavorings or spices, add them at this stage. Of course, this cheese is traditionally spicy and you can add red pepper if you like. Sieve the blended yogurt through a cloth. It is better to pour the mixture with a spoon for better results.
Now lift the sides of the cloth and tie them tightly with string and hang them. You can also hang the yogurt over the sink. After 24 hours, when the whey has drained, place it in a cool place. If you don't have a very cool kitchen or storage area, place the cheese mixture in the refrigerator to minimize the risk of bacteria or mold.
Leave the cheese in the refrigerator for 1-2 days until it reaches the desired consistency. The longer the cheese sits, the firmer it will become. Then remove the cheese from the refrigerator and open the bag to let the whey drain out. Then place the cheese on a plate or dish and mix with fresh herbs or dried fruit.
Important tips and tricks
Note that after the cheese is prepared, cover its surface with plastic wrap to keep it fresh in the refrigerator.
At least this cheese can be stored for up to 4 days. If you want to keep the cheese longer, it is better to put the cheese in a sterilized container and cover it with extra virgin olive oil. Add some rosemary or thyme sprigs and some coriander to it. In this way, the cheese can be stored for up to a week or two.
Nutritional value
- Number of servings: 1
- Calories: 80
- Sugar: -
- Sodium: 530
- Fat: 6
- Saturated fat: -
- Unsaturated fat: -
- Trans fat: -
- Carbohydrates: -
- Fiber: -
- Protein: 5
- Cholesterol: -
Keywords: How to make homemade labneh cheese, recipe for labneh cheese