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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

Servings 1

Amount Per Serving
Calories 83Calories from Fat 59
% Daily Value *
Total Fat 5.4g9%

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

Dietary Fiber 0.0g0%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.