September 25, 2011



Never heard of labneh? It's essentially strained yogurt cheese popular in the Middle East. It's one of the simplest and easiest cheeses to make. If you can make yogurt, you can make labneh!

One of the best things about it is that you retain the probiotics of yogurt, and this also helps keep the cheese for much longer than normal cheeses or even regular yogurt. Enjoy by slicing off a piece (will be slightly crumbly perhaps), sprinkle with a hint of salt and a slice of tomato on toast. It can also be used like feta in any recipe. Enjoy! 


1 gallon milk, whole (will give a better flavor and consistency than skim)
1/2 to 1 cup yogurt


1. Heat up the milk in a large pot to boiling, stirring so the milk does not burn on the bottom. Turn off the heat and let cool down to around 100-105 degrees.

2. Mix yogurt and milk in a separate container with a lid. Let sit at room temperature or in the oven for 8-12 hours, until yogurt has been made.

3. Strain yogurt through a cheese cloth for 8-12 hours. Squeeze out extra whey from cheese at the end and place into a container. Alternatively, use cheese cloth and a cheese press to get it like the picture.

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