Labneh is a fresh and simple cheese originating from Lebanon and the Middle East. It looks delicious, tastes great, and is healthy, spreadable, and affordable. Plus, it's really easy to prepare. This recipe is good for making about 350g of labneh cheese.
Ingrediants
- 500 g of plain plain yogurt, purchased or prepared at home
- 1/2 teaspoon of salt (if you prefer the sweet version use 3 tablespoons of fine or granulated sugar instead of salt)
- Aromas / spices: ground cumin or coriander seeds, citrus peel, a pinch of dried chilli, finely chopped fresh herbs, vanilla paste, chopped dried fruit etc. (optional)
Steps
Step 1. Cut a large square of cheesecloth or muslin (cotton cloth) with a diameter of approximately 38 cm
Rinse the fabric and line a colander or sieve with it. Make sure the excess fabric is resting along the edges, you will need it to close the cheesecloth later. You can also use coffee filter paper, but the process will take longer.
Step 2. Place colander or lined sieve over a suitable sized bowl
Alternatively, use a filter to make jams if you have one at home.
Step 3. Pour the yogurt into another bowl
Add the salt (or sugar). If you are also using flavorings or spices, add them during this step. Everything you add needs to be mixed thoroughly. The more traditionalists prefer this cheese with a particularly pungent flavor, so the addition of spices is common. Experiment with different compositions to figure out which flavor you prefer. If you'd prefer to add spices and flavorings later see the next steps.
Step 4. Pour the mixed yogurt on the cheesecloth
It is preferable to use a spoon, to avoid splashing everywhere.
Step 5. Lift the edges and close the cheesecloth with a thread, leaving a piece of it to tie the fabric so that it hangs and drips over the bowl
Step 6. Place a weight on top of the fabric bag
A plate with a can on it is the easiest thing to use, it doesn't have to be too heavy.
You can also choose not to use a weight and let the cheese run by gravity. Wrap it in cheesecloth, tie it with a piece of string and leave it hanging over a bowl in the kitchen
Step 7. Put the container in a cool place for at least 15 hours
Traditionalists leave the cheese in a cool room to drip over a sink. However, if your kitchen or the room where you store the cheese is not cool enough, it is best to put the cheese in the refrigerator to minimize the risk of bacteria and mold.
- The cheese can be left for 1-2 days, until the desired consistency is achieved. The more it is left to rest, the more solid it becomes.
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The process can be speeded up by squeezing the cheesecloth to release excess water.
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Step 8. Remove from the fridge
Remove the cheese from the fabric and remove any excess liquid (usually there is some), which makes up the whey, while the remaining cheese makes up the curd. Save the drained liquid and place the cheese on a plate or pour it into a bowl.
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At this point you can add the fresh herbs or dried fruit by whipping them together with the cheese with a whisk. Obviously this will change the appearance and texture of the cheese, so be sure you want this result.
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Step 9. Store covered cheese in the fridge
The cling film will keep the cheese fresher.
- It can be stored for up to 4 days if refrigerated and covered.
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To keep it longer, roll it into balls and place them in a sterilized jar by submerging them with olive oil. Add some sprigs of rosemary and thyme and some seed spices such as coriander. Let it marinate, it should marinate at least a day before being eaten. Keep it in the fridge and consume it within 1 to 2 weeks.
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Step 10. Serve
It is a spreadable cheese and is great on fresh bread or crackers. It can also be enjoyed alone, to accompany a plate of sauces and crudités and as a condiment on steamed vegetables.
Advice
- Do not throw away the serum, it is rich in minerals and enzymes! Use it as a liquid to make the next portions of bread, soup, pancake or muffin. You will make the best pancakes and muffins of your life!
- Use it as a lighter substitute for making dips and dips.
- Add 100ml of fresh cream for a cream-like cheese.
- Other flavors you can use are: salt, dried herbs, garlic, fresh fruit, jam and hot sauce.
Warnings
- Make sure you rinse your cheesecloth well before using it, you don't want the cheese to taste like dish soap or dryer sheets.
- Don't risk bacterial contamination by letting it drain at room temperature.
