Ingredients

How to make it

  • Stir yogurt gently with salt and pepper
  • pour inside the cloth bag
  • suspend the bag ( don't need to be refrigerated first day), let drain all time.
  • Labne Bi Zayt
  • After many days labne is not very cream, so you can do little balls with your hands, dust thyme and black pepper... ( you can choice your herbs or garlic... I use sesame also)
  • Enjoy it!!!
Labne bi zayt   Close

Reviews & Comments 14

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    " It was excellent "
    unicorn4 ate it and said...
    Thank you I buy tubs and tubs of Lubna, now I can make my own..
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    " It was excellent "
    trigger ate it and said...
    Such a great way to make cheese. I love fresh home made products they taste so much better when made with love.

    Thank you for posting this recipe that tip on shaping the balls is great too.

    Michael
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  • berry 5 years ago
    Hey Annieamie... thanks for your message on labne recipe... about your question, just I made the little balls when Labne is hard... Labene will be hardest with the pass of days... so, you can manipulate it with your hands or using a spoon..
    Once that you have the little balls... you can dust sesame seeds and finally you simmer them over Olive Oil... ( as the picture shows..) hope you try it soon.

    Annie
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  • annieamie 5 years ago
    I love to make yogurt cheese and use it as cream cheese. I never thought of rolling it into small balls as you explained in your recipe. What a great idea! Thanks for adding that. I see that the picture above uses sesame seeds. Are the balls of cheese then cooked in the oil or do they just rest in the oil? I'd love to know more about it all. .. Thanks again for posting the recipe!
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  • pointsevenout 5 years ago
    If you use home made yogurt there is quite a cost savings. There is a recipe, this site, called "Simply Yogurt".
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    " It was excellent "
    ronnymarcus ate it and said...
    In Israel and lebanon ,Labane is eaten with Olive Oil and Dried crushed leaves of "Hyssop", which is a small bush with tiny leaves. The Hyssop in the middle east is called "ZA'ATAR", and it has a sharp taste. When you buy Za'atar it usually comes mixed with salt. I love it as it is,( even fresh).
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  • beccajane 5 years ago
    I've wanted to try this, it sounds terrific.
    Thank you
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  • neffk 6 years ago
    Photo of hung-yogurt cheese before removing from cheesecloth: http://kevin.l.neff.googlepages.com/hung_yogurt_cheese_on_cloth.jpg
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    " It was excellent "
    chazah ate it and said...
    WOW! This sounds great! Cannot believe its so easy!! I use a lot of lowfat plain yogurt for different recipes and this cheese will be wonderful with our salads and other dishes. Thank you for sharing. Just one question: what kind of cloth is the bag, is it muslin?? Have not seen any light cloth bags here.
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  • invisiblechef 6 years ago
    I added this recipe to the lowfat cheesecake recipe that I just posted.
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  • sean_mcgee 6 years ago
    I am a HUGE plain yogurt fan. I probably go through about 2 cartons a week. This sounds awesome. Spread on some pita with some Hummus. mmmmmmm.
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  • peetabear 6 years ago
    I've always wanted to try making this. I like the idea of making the little balls and putting them in olive oil
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  • mystic_river1 6 years ago
    That is super and I WILL do it as soon as I get a bag like that. Sounds so great.
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    " It was excellent "
    vindee ate it and said...
    Hey there Berry, this is great. I call this hung curd. I have made a cheesecake using this before, as well as a base for my dip..This one is a lovely idea!!
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