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Yogurt Cheese (Labne)





Yields
1 1/2 cups (from 1 qt. yogurt) (serving size: 1/4 cup)



Total Time
1 day

To create a thick, silky spread, cookbook author Janet Fletcher drains her homemade yogurt to release much of the liquid (whey). Use this yogurt cheese in Yogurt Cheese with Roasted Beets and Feta, or invent your own dip or spread by flavoring the yogurt cheese with garlic, herbs, or roasted peppers.

su-Yogurt Cheese (Labne) Image




Photo: Thomas J. Story

 1 qt. Thick and Creamy Yogurt or store-bought yogurt (or use less)
 1/2 teaspoon kosher salt
1

Line a strainer with a double thickness of regular or synthetic cheesecloth (like reusable Plyban; getculture.com). Set strainer over a bowl and add yogurt. Cover and chill 2 hours. Stir in salt and continue to drain about 22 more hours, until yogurt cheese is spreadable.

Nutrition Facts

1 servings

Serving size

Amount per serving
Calories83
% Daily Value *
Total Fat 5.4g7%

Saturated Fat 3.1g16%
Cholesterol 16mg6%
Sodium 31mg2%
Total Carbohydrate 3.7g2%

Dietary Fiber 0.0g0%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.