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Labneh *Yogurt Cheese*

Posted by Janelle Qualey on June 5, 2012 at 10:55 PM


1 Quart Yogurt

1 tsp Salt


Sterile Handkerchief

Stainless Steel Bowl




Lebneh is yoghurt which has been strained in a cloth, paper bag or filter to remove the whey, giving it a consistency between yogurt and cheese, while preserving yogurt's distinctive sour taste.

Stir up a quart of yogurt to a smooth consistency in bowl


Add one teaspoon of salt


Whisk to mix thoroughly


Place a sterile handkerchief in a strainer suspended over a medium sized bowl (larger than a quart), pour in salted yogurt


Lift the four corners of the cloth to make a "sling" and suspend over the bowl to catch the whey which drips through. (I used a strong rubber band looped around the four corners and over a faucet to suspend the cloth.)


Suspend over the bowl to catch the whey which drains off.  I suspended it in the refrigerator to ensure freshness.


After about 24 hours, the whey has been drained off, remove and open up the cloth.


Form into a nice ball and store in the refrigerator


There are many ways to serve this cheese and you can find a lot of recipes on the internet.  In the photo above I left it plain and used it like a cream cheese on crackers.

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