Yoghurt Cheese (Labna)

1. 1

   Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.

2. 2

   Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.

3. 3

   Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress.

4. 4

   The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound.

5. 5

   Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.