Yogurt Cheese or Labneh in a Yogourt Maker

Name: Yogurt Cheese or Labneh in a Yogourt Maker
Prep time: 5 min
Total time: 5 min
Yield: about 1 1/4 cups (310 ml)
Ingredients: 2 cups (500 ml) Greek yogurt (in a yogurt maker) or store-bought, cold; 1/2 tsp salt

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Preparation 5 min
Chilling 24 h
Makes about 1 1/4 cups (310 ml)

Labneh fans, this simple recipe is for you. This creamy white cheese is made with yogurt and prepared right in the yogurt maker. Paired with tomatoes, pita bread and olives, it is easily transformed into a delicious mezze.

Vegetarian
Nut-free
Gluten-free
Egg-free

Ingredients

- 2 cups (500 ml) Greek yogurt (in a yogurt maker) or store-bought, cold
- 1/2 tsp salt

Preparation

- Place the strainer in the container of a yogurt maker.
- In a bowl, combine the yogurt and salt. Pour the mixture into the strainer. Cover and let strain in the refrigerator for 24 hours or until the mixture has reached the desired consistency. Discard the liquid. Transfer the labneh to an airtight container. The labneh will keep for 2 weeks in the refrigerator.
- Serve the labneh in a shallow bowl. Drizzle with olive oil and sprinkle with ground sumac, if desired.

Note from Ricardo

Drained yogurt can be used as a substitute for cream cheese. Add a little sugar, vanilla and orange or lemon zest to the drained yogurt to garnish desserts such as cakes, pies and fruit salads. Labneh is a salty drained yogurt garnish that accompanies almost every Lebanese meal. It is traditionally served in a mezze plate, drizzled with olive oil and accompanied by Arabic bread and olives. A real treat!

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