Labne (3 of 3)

Labne is strained yoghurt that leaves a “cheese” with a creamy consistency but still with the tartness of , similar to that of cream cheese. When choosing your yoghurt, make sure you pick one that has only natural ingredients such as milk, cream and bacteria culture. Don’t use yoghurt with a thousand ingredients or gelatin added.

Uses for Labne:
Labne can be used to replace cream cheese in dips, cakes, icing, sandwiches or really anything. Serve it with chopped chives and smoked salmon on crackers or bread. Have it with baked eggs or any breakfast dish. Use instead of cream to serve with desserts, drizzled with a bit of honey. Drizzle with olive oil and salt and pepper and serve on a cheese platter. It is traditionally used in middle eastern dishes served with savoury and spicy foods such as aushak (leek dumplings with a lamb sauce) or shakshuka (baked eggs in a spiced tomato sauce).

Marinating Labne:
You can also marinate your labne my rolling into balls and storing in olive oil in the fridge for up to a week. Add herbs, spices or garlic to the oil if desired.

Labne (1 of 3)

Labne (2 of 3)

Homemade Labne (Yoghurt Cheese)

1kg plain full fat yoghurt (usually greek yoghurt works best)
muslin to hang cheese (use a fine mesh muslin or you can always use a new clean chux as an alternative)

Fold your muslin cloth over 1 or 2 times and lay it out on your work bench. Place the yoghurt in the centre of your muslin cloth and fold in the corners. Tie them together and feed onto the handle of a wooden spoon. Hang the cloth by the spoon over a large pot or mixing bowl and put in the fridge overnight.

Remove from cloth and store in a plastic container for up to 3 days. Makes about 2 cups depending on the yoghurt you use.

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2 Responses to Homemade Labne (Yoghurt Cheese)

  1. Sally Parnis says:

    Hi Prue
    Have you tried “easi-yo” “home made” yoghurt? It’s a powdered milk/yoghurt culture mix that you mix with water and stand in a special insulated flask to produce fresh yoghurt at home. It’s delicious, free id additives and teeming with good microbes. I’ll try making labne with it! Xx

  2. I have tried that Sally, quite a while ago now. I am pretty sure you can get the powder in the supermarket which is very convenient! Maybe I’ll pick up a packet next time I see it and try it out again. Let me know if it works with Labne?

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