Recipe

Labne Or Yogurt Cheese Recipe

Add Step-by-Step Photos	Berry / All my dishes 1 year, 9 months ago Labne is cream cheese made from Yogurt, very popular in Lebanon but it is part of the Middle Eastern tables... is better with the pass of days and after some days you can prepare "Labne bi zayt", little balls made from labne (dust with black pepper ... More Prep:10m Servings:12	Berry
	labne yogurt lebanese mezza easy

Labne bi zayt

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Ingredients

4 cups plain yogurt

1/2 teaspoon salt

black ground pepper (I use it, but its not from the original recipe)

1 thin cloth bag

Directions

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!!!

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Comments

vindee 1 year, 9 months ago 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!!

mystic_river1 1 year, 9 months ago said:
That is super and I WILL do it as soon as I get a bag like that. Sounds so great.

peetabear 1 year, 9 months ago said:
I've always wanted to try making this. I like the idea of making the little balls and putting them in olive oil

sean_mcgee 1 year, 8 months ago said:
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.

invisiblechef 1 year, 5 months ago said:
I added this recipe to the lowfat cheesecake recipe that I just posted.

chazah 1 year, 4 months ago 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.

neffk 1 year, 2 months ago said:
Photo of hung-yogurt cheese before removing from cheesecloth: http://kevin.l.neff.googlepages.com/hung_yogurt_cheese_on_cloth.jpg

beccajane 1 year, 2 months ago said:
I've wanted to try this, it sounds terrific.
Thank you

ronnymarcus 1 year, 1 month ago 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).

pointsevenout 1 year, 1 month ago said:
If you use home made yogurt there is quite a cost savings. There is a recipe, this site, called "Simply Yogurt".

annieamie 12 months ago said:
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!

berry 12 months ago said:
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

trigger 7 months, 1 week ago 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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Alterations

pointsevenout 1 year, 1 month ago said:
Use a sterilized handkerchief instead of buying a specialized bag. Place the sterile handkerchief in a strainer suspended over a medium sized bowl (larger than a quart). Pour in salted yogurt. I also suggest doubling the salt to 1 tsp/qt. Gather the four corners of the handkerchief together with a rubber band and suspend the 'kerchief over the bowl and drain off the whey for at least 24 hours.

berry 12 months ago said:
Thanks a lot Pointsevenout... :-)

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