Yogurt Cheese (Labne)

Yogurt Cheese (Labne)Recipe

Photo: Thomas J. Story

To create a thick, silky spread, cookbook author Janet Fletcher drains her homemade yogurt to release much of the liquid (whey). Use this yogurt cheese in Yogurt Cheese with Roasted Beets and Feta, or invent your own dip or spread by flavoring the yogurt cheese with garlic, herbs, or roasted peppers.

1 1/2 cups (from 1 qt. yogurt) (serving size: 1/4 cup)


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Total: 24 Hours

Line a strainer with a double thickness of regular or synthetic cheesecloth (like reusable Plyban; getculture.com). Set strainer over a bowl and add yogurt. Cover and chill 2 hours. Stir in salt and continue to drain about 22 more hours, until yogurt cheese is spreadable.

Created date

April 2015

Nutritional Information

Calories 83
Caloriesfromfat 59 %
Protein 5 g
Fat 5.4 g
Satfat 3.1 g
Carbohydrate 3.7 g
Fiber 0.0 g
Sodium 31 mg
Cholesterol 16 mg