Yoghurt Cheese

A tart and yummy alternative to cream cheese. Traditionally known as Labneh,
this cheese can be served any time of day and for any occasion.

Servings: 2 cups

Author:

Prep Time
5 minutes

Draining Time
1 day, 12 hours

Total Time
1 day, 12 hours, 5 minutes

Side Dish Breakfast Brunch Appetizer Cheese

Lebanese

cheese Labneh yoghurt cheese

🧂 Ingredients

1 Cut a piece of cheese cloth that, folded in half, lines the inside of a strainer
with some overhang.
2 Sit the lined strainer into a bowl deep enough that the strainer doesn't touch
the bottom.
3 Stir the salt into the yoghurt thoroughly. Pour the yoghurt into the lined
strainer, and cover over with the excess cheese cloth. Cover with plastic wrap,
and sit a can of tomatoes or beans on top to gently press it.
4 Place in the fridge for 24-36hours. Once it's fully drained you'll be left with
about 1/2 cup of whey. The amount of whey will vary based on the variety of
yoghurt, so don't be surprised if there's more.
5 Remove the cheese from the cheese cloth and either serve immediately or transfer
to a container and store in the fridge for up to 2 weeks.