Yoghurt Cheese (Labna)

“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.”
24hrs 3mins

Ingredients Nutrition


  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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