Name: Labaneh Cheese
Cook time: 72000 s
Total time: 72000 s
Yield: 4 small plates
Ingredients: 1 kg whole milk greek yogurt; 30 gr Atlantic sea salt

BENGINGI

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Labaneh Cheese

cook:

20 h 0 min

0.0

(7)

It is ridiculous how easy it is to make Labaneh cheese. Labaneh is a yogurt based cheese, originally made from sheep or goats milk. This cheese is made from two ingredients only- thick yogurt and sea salt. That’s it. As for equipment all you need is a cheese cloth or a thin towel. Pay attention that the yogurt has a high enough fat content, otherwise most of the weight will drain out in the process. The texture of the cheese really is up to you guys, some people like it creamy to spread on bread and some prefer harder Labaneh balls to add to you salads. The preference of your texture will determine how long you hang the Labaneh. Note! I love my Labaneh salty, try it. If you want- next time reduce the quantity of salt to 2%.

4 small plates

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Ingredients

1 kg whole milk greek yogurt

30 gr Atlantic sea salt

Directions

Step 1

Spread the towel or cheese cloth over a bowl.

Step 2

Pour the yogurt on. Add the salt and mix well.

1 kg whole milk greek yogurt

30 gr Atlantic sea salt

Step 3

Tying the edges of the towel, hang the yogurt to drain on the tap of the kitchen tap (traditional) or over your laundry rack. Honestly anywhere it can stay without moving for a day or two.

Step 4

Make sure to place an empty bowl underneath to collect the whey (the watery part of milk that remains after the formation of curds).

Step 5

Collect the cheese from the cloth, depends how you like the texture of your Labaneh. For creamy result: 12-24h. For Labaneh balls for salad: 24-48h. For grinding like any other hard cheese: 48-96h (after 48h place in the fridge uncovered).

Step 6

Can be kept in room temperature if the top is covered with olive oil. Otherwise you can keep in the fridge.

Step 7

Damn it’s good. You became a home cheese maker in 5 min.

Step 8

YASSS!

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