Best 4 Labna Yoghurt Cheese Recipes

Labneh, a thick and creamy yogurt cheese, is a versatile Middle Eastern staple that has been enjoyed for centuries. Made by straining yogurt to remove excess whey, labneh has a tangy, slightly sour flavor that pairs well with both sweet and savory dishes. In this article, we'll explore two delicious recipes that showcase the diverse culinary applications of labneh: a classic Labneh Dip and a unique Labneh Cheesecake.

1. **Labneh Dip:**
- This classic recipe transforms labneh into a smooth and flavorful dip, perfect for entertaining guests or enjoying as a snack.
- We'll guide you through the process of making labneh from scratch, ensuring you achieve the perfect consistency.
- You'll learn how to infuse the dip with aromatic herbs, zesty lemon, and a touch of garlic, creating a harmonious blend of flavors.
- Discover creative serving suggestions, such as pairing the dip with fresh vegetables, pita bread, or crackers.

2. **Labneh Cheesecake:**
- This innovative recipe reimagines the classic cheesecake by incorporating labneh, resulting in a rich and tangy dessert.
- We'll provide step-by-step instructions for crafting a velvety smooth cheesecake filling using labneh, cream cheese, and sugar.
- You'll learn how to create a graham cracker crust that provides a sturdy base for the cheesecake.
- Explore variations of the recipe, such as adding fresh berries or a drizzle of honey, to create a personalized dessert experience.

Whether you're a seasoned cook or just starting your culinary journey, these recipes will inspire you to explore the delightful possibilities of labneh. From the savory Labneh Dip to the decadent Labneh Cheesecake, this article offers a taste of the diverse culinary heritage of the Middle East.

Check out the recipes below so you can choose the best recipe for yourself!

LABNA (YOGHURT CHEESE)

Labna (Yoghurt cheese) image

The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.

Provided by Missy Wombat

Categories Cheese

Time P2DT5m

Yield 1 batch

Number Of Ingredients 6

Ingredients

2 kg Greek yogurt
75 ml extra virgin olive oil
1 tablespoon salt
1 lemon, juice and rind of, grated
1 tablespoon chopped thyme
4 tablespoons chopped mint

Steps:

Mix all ingredients together well.
Pour into a colander lined with muslin.
Tie the muslin to form a bag.
Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
Place in a large jar, then cover with a light olive oil.

YOGURT CHEESE (LABNEH)

Yogurt Cheese (Labneh) image

This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.

Provided by evelynathens

Categories African

Time 5m

Yield 2 cups

Number Of Ingredients 2

Ingredients

6 cups Greek yogurt
2 teaspoons salt

Steps:

In a large bowl stir the salt into the yoghurt.
Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
Pull corners up and tie tightly.
Suspend from a stationary object over a bowl (to catch liquid).
Let this hang overnight or about 12 hours.
When well drained it will be the consistency of cottage cheese.
Remove from the cloth.
Store covered in the refrigerator until needed.
You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
Chill until firm.
This will take several hours.
After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
Seal the jar and store at room temperature.
The labneh will keep this way for several months but you will have eaten them all up long before that!
Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.

Nutrition Facts : Sodium 2325.5

YOGHURT CHEESE (LABNA)

Yoghurt Cheese (Labna) image

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.

Provided by auntchelle

Categories Spreads

Time P1DT3m

Yield 5 serving(s)

Number Of Ingredients 4

Ingredients

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

Steps:

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

Nutrition Facts : Calories 63.6, Fat 1.6, SaturatedFat 1, Cholesterol 6.1, Sodium 70.7, Carbohydrate 7.1, Sugar 7.1, Protein 5.3

LABNEH (LEBANESE CREAM CHEESE)

Labneh (Lebanese Cream Cheese) image

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.

Provided by LEBANESE

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time P1DT5m

Yield 32

Number Of Ingredients 3

Ingredients

16 cups plain yogurt
1 teaspoon salt, or to taste
¼ cup olive oil

Steps:

Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

Nutrition Facts : Calories 92.1 calories, Carbohydrate 8.6 g, Cholesterol 7.4 mg, Fat 3.6 g, Protein 6.4 g, SaturatedFat 1.5 g, Sodium 158.5 mg, Sugar 8.6 g

Tips:

Use whole milk yogurt for a richer, creamier labneh.
Line the colander with cheesecloth or a coffee filter to ensure the whey drains properly.
Place the colander over a bowl to catch the whey. This whey can be used in smoothies, soups, or baked goods.
Let the labneh drain for at least 8 hours, or overnight. The longer it drains, the thicker it will become.
Store the labneh in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Labneh is a versatile ingredient that can be used in a variety of dishes. It can be spread on bread or crackers, used as a dip for vegetables or fruit, or mixed into salads and soups. It is also a great addition to baked goods, such as muffins, cakes, and cookies. With its tangy, creamy flavor, labneh is a delicious and healthy way to add some variety to your meals.