How to Make Yogurt Cheese
Yogurt cheese, also known as labneh, is probably the simplest of all cheeses to make. To begin, you'll need a quart of yogurt. You can use plain or flavored yogurt, and either bought or homemade.
If you buy yogurt for making labneh, however, make sure it does not contain gelatin, as the gelatin will prevent the whey from draining.
To make your own fresh yogurt for making labneh, see How to Make Yogurt.
Begin by shaking or stirring the yogurt until it is thoroughly mixed and smooth. Mix in 1/2 to 1 teaspoon or salt, more or less to taste. (I've also made it without salt, and was pleased with the resulting taste.)
Next, place a strainer over a pot or bowl, and line with cheesecloth. Pour the yogurt into the cheesecloth.
Cover, and let the yogurt drain for 24 hours in the refrigerator.
Remove the cloth from the strainer and scrape the cheese to form a mound in the center of the cloth. Then, using the cloth for handling, form it into a ball or log and place onto a plate.
It doesn't get any easier than that!
My family loves this tangy cheese served plain with crackers, but for other serving ideas, see Labneh Yogurt Cheese.
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