yogurt cheese

Make Greek yogurt cheese with just Greek yogurt! Creamy, spreadable, and healthy!

Greek Yogurt Cheese

plain Greek yogurt (450 g)

olive oil (5 mL)

salt

Prep: Scoop Greek yogurt onto the center of a large cheesecloth or clean cloth. Wrap so Greek yogurt is completely encompassed in the cloth, and set into a mesh strainer.

Strain: Set strainer over a large bowl and place a heavy can on top to help squeeze out the whey liquid. Allow yogurt to strain for 1 to 3 days in the fridge, or until liquid is no longer dripping out of the yogurt and it is thick.

Flavor: Unwrap cloth and scoop cheese into a bowl. With a spoon or spatula, mix in olive oil and salt, adding more of either to suit your taste. Add optional flavor variations (see notes).

Shape: You can store this in log or ball form. For logs, shape cheese into a log, wrap in parchment paper, and store in the fridge. For cheese balls, roll yogurt cheese into small balls with clean hands. Store in a jar of olive or canola oil in the fridge.

This simple yogurt cheese is amazing preserved in flavoured herb packed olive oil

Labneh In Herb Oil

Greek yogurt (plain yogurt)

tsp salt

garlic powder

tbsp mint (fresh mint chopped)

chives (chopped)

thyme

rosemary

bay leaf

peppercorns

chilli

extra virgin oilive oil

Mix the salt and garlic powder well into the Greek yogurt.

Spoon the mixture into the middle of a large double layered piece of muslin or cheesecloth making sure there is enough fabric to draw together and knot securely on top of the mixture inside. Place it in a sieve and put something heavy on top to press out the liquid

Place this in a sieve over a bowl and put something heavy on top to press out the liquid. Leave in fridge for 4 hours at least, better still overnight

All the whey from the yogurt will drip out into the bowl and leave you with whey-less yogurt, which is also known as cream cheese (labneh). You can save the whey (freeze it) for making your own Kimchee and other fermented goodies and scones too.

Untie the bundle and take teaspoonfulls of the cheese and roll in dampened hands into small balls.

Mix together the chopped mint and dill and put them in a saucer.

roll the labneh balls in the herbs and set aside.

Take a sterilised wide mouthed jar and carefully pack in your labneh balls (this mixture sould give you about 15).

Add the thyme, rosemary, bay leaf, peppercorns and dried chilli to the jar.

Pour over enough good quality extra virgin olive oil to completely cover the contents (make sure everything is submerged).

Pop on the lid and allow to age for 2 days in the fridge to let the flavours really develop.

This will keep for up to a month in the fridge.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1601291326/suewuyavpqfxg8qrnqcy.mp4

How to make simple yogurt cheese (Labneh), perfect for desserts and savoury recipes too.

How to make Labneh (yogurt cheese)

How to make labneh, lots of ideas for how to enjoy it, different strainers you can use to make it, and a labneh recipe.

Homemade Labneh

plain full-fat yogurt

fine grain sea salt

If you don&#39;t have a strainer like the one pictured above, don&#39;t worry, you can use cheesecloth in its place. Simply line a deep bowl with a double layer of cheesecloth.

Stir the salt into the yogurt and pour into the cheesecloth. Bring the cloth together into a bundle and secure with a string. Hang the bundle over a bowl (or wide pitcher), making sure the bottom of the cheesecloth is suspended in air (you don&#39;t want it sitting in the liquid). I used to do this by securing the bundle to a wooden spoon. Cover the whole contraption, and refrigerate for at least 24 hours, but go longer if you like - it&#39;s all about personal preference. Much of the liquid will drain out and the yogurt will thicken.

Remove from the cloth and proceed with one of the above suggestions.

A very old, well worn linen tea towel works perfectly. Just line any old strainer the appropriate size and you are away.
I give it to my grandchildren, we call it "ice cream yogurt" with fruit. Berries and Mango work especially well.
Thanks for the ideas everyone.

Making labneh is the same as I make Greek yogurt, which I learned from my Greek Theas.  Straining is key. I use organic quality yogurt, I prefer sheep/goat but cow milk is also great. The options are endless.

Top 3 yogurt cheese recipes from across the web

The most viewed yogurt cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Yogurt Cheese

Labneh In Herb Oil

Homemade Labneh

Top 3 yogurt cheese recipes from across the web

The most viewed yogurt cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Yogurt Cheese

Labneh In Herb Oil

Homemade Labneh

The most viewed yogurt cheese recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine