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Yogurt Cheese (Labneh)





Yields
Makes 2 cups



Total Time
1 day

This versatile Middle Eastern cheese--which tastes like cream cheese but has fewer calories--is nothing more than strained yogurt with a bit of salt stirred in. Adding a layer of olive oil will protect and preserve it. If you want the cheese to be thicker, drain it longer.

su-Yogurt Cheese (Labneh)




Photo: Annabelle Breakey
 3 cups plain yogurt
 1 teaspoon fine sea salt
  Extra-virgin olive oil
Step 1
1

Pour yogurt into a strainer lined with a double thickness of cheesecloth and set in a bowl deep enough that the strainer won't sit in liquid. Stir in salt, then lay ends of cheesecloth over yogurt, covering it. Chill at least 1 day and up to 2 (cheese will get denser the longer you drain it).

Step 2
2

Spoon cheese into a tall, narrow jar and top with 1/4 in. oil. Labneh keeps, chilled, up to 2 weeks.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories76
% Daily Value *
Total Fat 5.3g7%

Saturated Fat 2.3g12%
Cholesterol 12mg4%
Sodium 232mg11%
Total Carbohydrate 4.3g2%

Dietary Fiber 0.0g0%
Protein 3.2g

* 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.