Labneh (Yogurt Cheese)
A simple cheese recipe to make at home.
Labneh (Yogurt Cheese)
Ingredients
- 1 quart fresh plain yogurt Sea Salt Fresh or dried herbs (optional)
Instructions
- Directions:Let the yogurt come to room temperature (about 72° F), then pour it into a colander lined with butter muslin or another finely woven cloth. Tie the corners of the muslin into a knot and hang the bag to drain for 12-24 hours, until the yogurt has stopped dripping and has reached the desired consistency – thick and creamy. Remove the cheese from the bag. Add salt and/or herbs to taste (i.e. garlic powder/roasted garlic, basil, oregano). Store in a covered container in the refrigerator for up to 2 weeks.
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Denise Dill
Denise Dill is a co-op livin', garden diggin', homegrown cookin' fool who creates soups of song out of local ingredients. She's currently working as a baker and soup maker while she completes culinary school. In the past, she worked as an urban gardener and community cooking educator. She has also toured the country as a folk musician, opening for such acts as Pamela Means and Hamell on Trial.
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Denise Dill#molongui-disabled-link
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Denise Dill#molongui-disabled-link
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Denise Dill#molongui-disabled-link
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Denise Dill#molongui-disabled-link
this is how I start making cucumber dip.
I drain the yogurt overnight and in the morning add shredded cucumbers, dill, minced garlic and a little olive oil. Tastes similar to the tzaziki they serve in Greek restaurants!