Yogurt Cheese (Labneh)
Photo: Annabelle Breakey
This versatile Middle Eastern cheese--which tastes like cream cheese but has fewer calories--is nothing more than strained yogurt with a bit of salt stirred in. Adding a layer of olive oil will protect and preserve it. If you want the cheese to be thicker, drain it longer.
Yield: Makes 2 cups
Recipe from
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Nutritional Information
Amount per serving
- Calories: 76
- Calories from fat: 62%
- Protein: 3.2g
- Fat: 5.3g
- Saturated fat: 2.3g
- Carbohydrate: 4.3g
- Fiber: 0.0g
- Sodium: 232mg
- Cholesterol: 12mg
Ingredients
- 3 cups plain yogurt
- 1 teaspoon fine sea salt
- Extra-virgin olive oil
Preparation
- 1. Pour yogurt into a strainer lined with a double thickness of cheesecloth and set in a bowl deep enough that the strainer won't sit in liquid. Stir in salt, then lay ends of cheesecloth over yogurt, covering it. Chill at least 1 day and up to 2 (cheese will get denser the longer you drain it).
- 2. Spoon cheese into a tall, narrow jar and top with 1/4 in. oil. Labneh keeps, chilled, up to 2 weeks.
Note:
Nutritional analysis is per 1/4-cup serving.
Yogurt Cheese (Labneh) Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, Family
- CUISINE: Middle Eastern
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Carbohydrate
- PUBLICATION: Sunset
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Fresh Yogurt Cheese (Labneh)
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