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)
Guide to making tangy labna—thick yoghurt cheese, perfect for spreads, dips, or creamy additions.
Course: SauceCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
5
minutesCooking time
24
hoursCalories
60
kcalTotal time
24
hours5
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 cups 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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