Labna Recipe

"Labna made from yogurt that has been drained of whey to form a fresh yogurt cheese with the consistency of a cream cheese. You can make as per recipe or add flavors to the yogurt, such as garlic, lemon zest, spice mix (zaatar) or herbs. It lasts for around 2 weeks in oil the fridge (refer below), and you use it as you would a cream cheese ~ on bagels, wraps, burgers, sandwiches or water crackers. Even served as a condiment on a platter! Creativity is endless ~ see notes below:"

Original is 1 serving

Metric US

I've Tried It

Ingredients

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1 kilogram Greek yogurt (must be Greek yogurt)
Salt, pinch (good pinch of)

2 tablespoons olive oil (for drizzling, optional)

Nutritional

Serving Size: 1 (197 g)
Calories 339
Total Fat - 27.7 g
Saturated Fat - 3.9 g
Cholesterol - 8.5 mg
Sodium - 61.7 mg
Total Carbohydrate - 6.1 g
Dietary Fiber - 0 g
Sugars - 5.5 g
Protein - 17.3 g
Calcium - 187.3 mg
Iron - 0.3 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Note: Set your colander inside a larger bowl and line it with 3-4 layers of cheesecloth, leaving the ends flapping over the side.

Step 2

Add a good pinch of salt to naturally set the yogurt before placing the yogurt in the muslin cloth and suspending over the bowl to catch the whey ; or as an alternative ~ placing yogurt in a lined strainer over a bowl to catch the excess whey. You can also fold the cheese cloth around the labna and then place a weight over the labna (heavy bottle water, cans or something 3-5 kg in weight). The weight will help draw out the whey.

Step 3

Place colander in the fridge and drain the yogurt for a minimum of 36 hours; Flavors such as minced garlic and lemon zest can be added to the yogurt before rolling into balls.

Step 4

When set remove Labna and using wet or lightly oiled hands to roll the Labna into balls.

Step 5

Use the fresh labna in a few days as preferred or drizzled with olive oil and serve as a condiment.

Step 6

To keep Labna for a few weeks ~ place Labna in a large jar, then cover with a light olive oil. Herb sprigs can be added to flavor the oil.

Step 7

Note:

Step 8

Add crushed garlic and chopped fresh herbs before rolling into balls.

Step 9

Roll labna in dukkah/chopped chives or zaatar and drizzle with olive oil.

Step 10

Store walnut sized balls in a jar with fresh herbs or garlic, covered with olive oil; The oil which from Labna can be used later in dressings and other recipes.