Yogurt Cheese (Labneh)
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 (Makes 8 ounces)
Ingredients
1 pound plain low-fat yogurt (2 cups), see note above
Before You Begin
Do not try to make yogurt cheese with yogurt containing modified food starch, gelatin, or gums -- they prevent the yogurt from draining and forming cheese. You can use regular, low-fat, and non-fat yogurt to make the cheese; however, we found the low-fat yogurt offered the best balance of fat and flavor.
Instructions
- Line a fine meshed strainer with 3 basket-style paper coffee filters or a double layer of cheesecloth. Set the strainer over a deep container (there should be enough room for a generous 1 cup of liquid to drain without touching the strainer). Spoon the yogurt into the strainer, cover tightly with plastic wrap, and refrigerate until the yogurt has released about 1 cup of liquid and has a creamy, cream cheese-like texture, 10 to 12 hours (it can stay in the strainer for up to 2 days).
- Transfer the yogurt cheese to a clean container, discarding the drained liquid. The cheese will keep for up to 1 week in an airtight container in the refrigerator.
Yield
Serves 4 (Makes 8 ounces)Ingredients
Ingredients
Ingredients
This is a members' feature.
4 Comments