If you’ve never tried, or even considered, making your own cheese before, we definitely recommend having a crack at making Labna (sometimes known as Yoghurt Cheese). It’s a super simple recipe that you can make at home in just a few minutes, not including draining time. The labna is very much like cream cheese, but healthier and packed with probiotics that aid in digestion and supporting the immune system. Have a go!
Method
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To make labna you will need a large deep bowl, a sieve, some muslin or cheesecloth, some glass jars for storage, as well as the yoghurt and olive oil.
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Place the sieve over your deep bowl, and line it with the cloth.
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Pour in the yoghurt,
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Bring the muslin cloth together into a bunch and secure the yoghurt inside, squeezing very slightly. Tie off with a knot or rubber band.
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Pop the bowl into the fridge and leave for 12-24 hours, or until all of the whey has been drained from the yoghurt.
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Once this has happened, remove the yoghurt and throw out the whey (or use in something else).
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To store, roll the labna into balls by rubbing a little bit of olive oil onto your hands, setting aside onto a plate once rolled. Then move all the balls to a glass jar or similar storage container, and pour olive oil over the top.
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Alternatively just spread on foods as a sweet or savoury addition!
