Explore this Article
Steps
Ingredients
Steps
Other Sections
Video
Tips and Warnings
Things You'll Need
Related Articles
References
155 Recipe Ratings|Success Stories
Author Info
Last Updated: December 11, 2022Approved
This is a simple and easy fresh cheese originating from the Middle East. It looks lovely, it tastes great and it's healthy, spreadable and inexpensive. Moreover, it is easy to make. This recipe will make approximately 12 oz. of labneh cheese.
Ingredients
- 500g/17 oz plain full fat yogurt or soy yogurt, purchased or make your own
- 1/2 teaspoon salt (if you'd rather have a sweet version, use 3 tablespoons of superfine/caster sugar instead of the salt)
- Flavorings/spices: crushed coriander or cumin seeds, citrus zest, pinch dried chilli, fresh herbs finely chopped, vanilla paste, chopped dried fruits, etc. (Optional)
Steps
1
Cut a large square of cheesecloth or muslin (calico) (around 15 inches or 38cm in diameter). Rinse the cheesecloth or muslin and line a colander or sieve with it. Ensure that excess cloth hangs over the edges; you'll be using this to tie up with. You can also use a large paper coffee filter for this, but it takes a little longer than cheesecloth.
2
Place the lined colander or sieve over a suitably sized mixing bowl. Alternatively, use a jelly stand if you have one.
Advertisem*nt
3
Pour the yogurt into another mixing bowl. Add the salt (or sugar). If using flavorings or spices, add at this stage. Anything added should be completely stirred through. Traditionalists enjoy this cheese extremely pungent, so adding spices is usual. Experiment with different mixes to find what works best for you. If you'd rather add the spices or flavorings later, see below.
4
Empty the mixed yogurt on top of the cheesecloth. It's best spooned in, to save splashing mess.
5
Bring up the sides and tie tightly with string, leaving a length of string to tie up so the bag will hang and drip into the bowl placed beneath the bag.
6
See AlsoPoached Apricots With Pistachio and Amaretto Mascarpone RecipeAll About Labaneh, the Middle Eastern Staple That Belongs in Your FridgeMugolio: Pine Cone SyrupCafe du Coin - David LebovitzPlace a weight on top of the tied-up bag. The easiest thing to use is a small plate with a can placed on top. It doesn't need to be that heavy.
- You can also choose to leave the weight off and let the cheese come together with gravity. Wrap it in a cheesecloth, tie it off with twine, let hang it in the kitchen over a bowl.
7
Place the container in a cool place for at least 15 hours. Purists leave the cheese out in a cool room to drip into a sink. However, if your kitchen or storage area isn't very cool, to minimize the risk of bacteria or mold, place the cheese mixture into the refrigerator.
- The cheese can be left for 1-2 days, until the desired consistency is reached. The longer that the cheese is left, the firmer it becomes.
- The process can be sped up by squeezing the cheesecloth/muslin to force the excess water out.
8
Remove from refrigerator. Unwrap the cheese and drain any excess liquid (there is usually some); this is the "whey", while the remaining cheese is the "curds." Reserve the drained liquid and turn the cheese onto a plate or into a bowl.
- At this stage, you can add fresh herbs or dried fruit by whisking/beating this through the cheese. Obviously this will change the consistency and shape of the cheese, so be sure you wish to do this at this stage.
- At this stage, you can add fresh herbs or dried fruit by whisking/beating this through the cheese. Obviously this will change the consistency and shape of the cheese, so be sure you wish to do this at this stage.
9
Store in the refrigerator, covered. Placing plastic wrap directly on the surface of the cheese keeps it fresher.
- This cheese will keep for up to 4 days when chilled and covered.
- For longer keeping, roll the cheese into small balls. Place the balls into a sterilized jar and cover with extra virgin olive oil. Add some rosemary or thyme stalks and some spice seeds such as coriander. Leave to marinate; it should be allowed to marinate for at least 1 day before eating. Store in the refrigerator and use within a week or two.
10
Serve. The cheese is for spreading and goes well with fresh bread and on crackers. It's also enjoyable on its own, added to a platter of dips and crudités and as a topping for steamed vegetables.
Advertisem*nt
Community Q&A
Search
Question
Which yogurt is best for this?
Community Answer
The ultimate would be an organic, full fat, plain Greek yogurt. You want the most natural unflavored yogurt so you can add your own flavor or herbs.
Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission.Support wikiHowYesNo
Not Helpful 4Helpful 7
Question
What do I do with the reserved liquid?
Community Answer
The liquid is the "whey". It is full of protein and other vitamins and minerals. Add it to smoothies for a healthier drink.
Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission.Support wikiHowYesNo
Not Helpful 5Helpful 7
Question
Can you buy this? Is it like Turkish white cheese sold in liquid?
Community Answer
It is sold throughout the Middle East in grocery stores.
Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission.Support wikiHowYesNo
Not Helpful 9Helpful 3
See more answers
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Advertisem*nt
Video
Tips
Don't discard the whey! It is full of minerals and enzymes. Use it as the liquid in your next batch of bread, soup, pancakes or muffins; it will make the best pancakes or muffins you have ever had!
Thanks
Helpful63Not Helpful21
Use as a low-fat cream cheese substitute in dip recipes.
Thanks
Helpful34Not Helpful16
Add 100 ml (3oz) of fresh double cream for a cheese very similar to cream cheese.
Thanks
Helpful14Not Helpful5
Show More Tips
Advertisem*nt
Warnings
Be sure to rinse your cheesecloth well before using it, you don't want the cheese to taste like dish-soap, or dryer sheets.
Thanks
Helpful22Not Helpful6
Don't take a chance with bacterial contamination by draining this at room temperature.
Thanks
Helpful21Not Helpful16
Advertisem*nt
Things You'll Need
- Cheesecloth or muslin (calico)
- Colander or sieve
- Mixing bowls x 2
- String
- Bowl
- Optional: Salt, Herbs, Garlic, Fruit
You Might Also Like
Advertisem*nt
References
- Recipe checked against Alice Hart, Vegetarian, pp. 50-51, 2011, ISBN 978-1-74266-339-5.
About this article
wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 31 people, some anonymous, worked to edit and improve it over time. This article has been viewed 325,018 times.
155 votes - 96%
Co-authors: 31
Updated: December 11, 2022
Views:325,018
Thanks to all authors for creating a page that has been read 325,018 times.
Reader Success Stories
Maureen Joubert
Jul 31, 2016
"I found the clear and detailed descriptions great as well as the hints on how to use labneh. This has helped me..." more
More reader storiesHide reader stories
Did this article help you?
Advertisem*nt