If you’ve never tried, or even considered, making your own cheese before, we definitely recommend having a crack at making Labna (sometimes known as Yoghurt Cheese).
It’s a super simple recipe that you can make at home in just a few minutes, not including draining time.
The labna is very much like cream cheese, but healthier and packed with probiotics that aid in digestion and supporting the immune system.
Have a go!
How To Make Labna (A.K.A. Yoghurt Cheese)
Course: SauceCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
5
minutesCooking time
24
hoursCalories
60
kcalTotal time
24
hours5
minutesGuide to making tangy labna—thick yoghurt cheese, perfect for spreads, dips, or creamy additions.
Cook Mode
Keep the screen of your device on
Ingredients
4 cup 4 cups Thick plain yoghurt-choose one with live active cultures
Olive oil
Directions
- To make labna you will need a large deep bowl, a sieve, some muslin or cheesecloth, some glass jars for storage, as well as the yoghurt and olive oil.
- Place the sieve over your deep bowl, and line it with the cloth.
- Pour in the yoghurt,
- Bring the muslin cloth together into a bunch and secure the yoghurt inside, squeezing very slightly. Tie off with a knot or rubber band.
- Pop the bowl into the fridge and leave for 12-24 hours, or until all of the whey has been drained from the yoghurt.
- Once this has happened, remove the yoghurt and throw out the whey (or use in something else).
- To store, roll the labna into balls by rubbing a little bit of olive oil onto your hands, setting aside onto a plate once rolled. Then move all the balls to a glass jar or similar storage container, and pour olive oil over the top.
- Alternatively just spread on foods as a sweet or savoury addition!
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