I made cheese for the very first time, and it could not possibly have been easier! It's a Middle-Eastern yogurt cheese recipe called Labaneh and it is so good.
This yogurt cheese finishes up with a tangy, buttery taste and a clay-like texture that reminds me a bit of goat cheese.
Yogurt Cheese Recipe
Labaneh Yogurt Cheese
- 3 cups yogurt
- 1 tsp salt
Mix the ingredients and place in the center of a cheesecloth.
Hang cheesecloth above a bowl and let sit for approximately 1 day, until no more liquid remains in the yogurt.
Just two ingredients is all you need for this yogurt cheese. The salt works to impart some extra savory flavor while it pulls the moisture out of the dairy.
We're working with Mountain High Yoghurt, and I use their original recipe for this dish because it's one of the few full fat kinds I can find (also, it's what I've been eating since I was a kid and I love it). Full fat is crucial to me because it imparts a really rich, creamy flavor.
In case you're wondering, Mountain High Yoghurt spells it “yogHurt” with an “H” because it's closer to how the word is spelled in most European countries. They make it the Old World way, slow turning in a cup to preserve the beneficial bacterias.
And I made my yogurt cheese the old-fashioned way as well, stringing it up and letting it hang!
Most people use a cheesecloth for their yogurt cheese, but I have these loose-woven 100% cotton kitchen towels that do the job nicely.
After a day of hanging around, all of the whey has dripped down and collected in the bowl below. I actually fed this to my chickens on the advice of a friend and they loved it!
You know that it's really good and done when you give the yogurt cheese a squeeze through the cloth and no moisture seeps out.
Drizzle it with a little olive oil, garnish with basil and serve it as a side with pitas. Or fruit.
Or all by itself with a fork. I don't judge.