Labna Yoghurt Cheese Recipes

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Labna (Yoghurt cheese) image

The Labna is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.

Recipe From food.com

Provided by Missy Wombat

Categories     Cheese

Time P2DT5m

Yield 1 batch

Number Of Ingredients 6



Labneh (Lebanese Cream Cheese) image

This is the Lebanese version of cream cheese, a lot tastier and lower in calories. Serve on a plate, sprinkled with olive oil, olives, tomatoes, cucumbers and mint. Or simply spread it like cream cheese on pita bread.

Recipe From allrecipes.com

Provided by LEBANESE

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time P1DT5m

Yield 32

Number Of Ingredients 3



Yoghurt Cheese (Labna) image

This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil.

Recipe From food.com

Provided by auntchelle

Categories     Spreads

Time P1DT3m

Yield 5 serving(s)

Number Of Ingredients 4

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