December 15, 2019
Categories: Condiments, Snacks, Dairy, Appetizers, Greek, Budget-Friendly, Easy/Beginner Cooking, Baby Shower, Birthday, Christmas, Easter, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Romantic Dinner, Summer, Winter, Refrigerator, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Yogurt, Spring, Kosher Dairy more
"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:"
- 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
Note: Set your colander inside a larger bowl and line it with 3-4 layers of cheesecloth, leaving the ends flapping over the side.
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.
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.
When set remove Labna and using wet or lightly oiled hands to roll the Labna into balls.
Use the fresh labna in a few days as preferred or drizzled with olive oil and serve as a condiment.
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.
Add crushed garlic and chopped fresh herbs before rolling into balls.
Roll labna in dukkah/chopped chives or zaatar and drizzle with olive oil.
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.
Tips & Variations
- The equipment needed ~ a colander or sieve, a bow, muslin cheese cloth or clean/new Chux style wipes.