Yogurt cheese, also known as labneh, is a creamy and tangy spread made by draining yogurt to remove excess whey. It’s a delicious addition to sandwiches, dips, and spreads. Here’s how to make yogurt cheese at home.
Ingredients
• 2 cups plain yogurt (preferably whole or Greek yogurt)
• 1/2 teaspoon salt (or to taste)
• Optional: herbs or spices for flavoring
Instructions
1. Prepare the strainer: Place a fine mesh strainer or a colander over a bowl. Line the strainer with cheesecloth or a clean kitchen towel, allowing enough overhang to fold over the top later.
2. Mix the yogurt and salt: In a bowl, combine 2 cups of plain yogurt with 1/2 teaspoon of salt. Stir until well mixed.
3. Transfer the yogurt: Pour the yogurt mixture into the lined strainer. Spread it evenly across the surface.
4. Cover and drain: Fold the overhanging cheesecloth over the top of the yogurt. Place the bowl in the refrigerator and let it drain for 12-24 hours, depending on how thick you want the yogurt cheese to be.
5. Check for thickness: After the draining period, check the yogurt cheese. It should be thick and spreadable. If it’s not thick enough, you can let it drain for a few more hours.
6. Flavor (optional): Once the yogurt cheese has reached your desired consistency, you can mix in herbs, spices, or other flavorings if desired.
7. Store: Transfer the yogurt cheese to a clean container with a lid. It can be stored in the refrigerator for up to 1-2 weeks.
Enjoy your homemade yogurt cheese as a spread on bread or crackers, a dip for vegetables, or as a topping for salads!
Aprile's Kitchen 