Transform simple plain yogurt into a rich, spreadable cheese with minimal effort. This homemade yogurt cheese, often called Labneh, is a staple in many Mediterranean and Latin kitchens. By straining the whey from plain nonfat yogurt, you concentrate the protein and flavor, resulting in a thick, tangy curd that rivals expensive store-bought spreads. It is incredibly versatile: spread it on toast, mix it with herbs for a dip, or use it as a lighter substitute for cream cheese in recipes. This recipe is perfect for health-conscious cooks looking to reduce processed ingredients while enjoying a fresh, clean dairy flavor. With just one ingredient and some patience, you can create a sophisticated topping for vegetables, crackers, or fresh fruit. It is a reliable, zero-waste method to use up yogurt before it expires, offering a creamy texture that melts in your mouth.
Yogurt Cheese
Description
Transform simple plain yogurt into a rich, spreadable cheese with minimal effort. This homemade yogurt cheese, often called Labneh, is a staple in many Mediterranean and Latin kitchens. By straining the whey from plain nonfat yogurt, you concentrate the protein and flavor, resulting in a thick, tangy curd that rivals expensive store-bought spreads. It is incredibly versatile: spread it on toast, mix it with herbs for a dip, or use it as a lighter substitute for cream cheese in recipes. This recipe is perfect for health-conscious cooks looking to reduce processed ingredients while enjoying a fresh, clean dairy flavor. With just one ingredient and some patience, you can create a sophisticated topping for vegetables, crackers, or fresh fruit. It is a reliable, zero-waste method to use up yogurt before it expires, offering a creamy texture that melts in your mouth.Ingredients
Directions
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Line a fine-mesh sieve with a double layer of cheesecloth or paper towels and set it over a bowl.
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Spoon the plain nonfat yogurt into the lined sieve.
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Cover the sieve and bowl with plastic wrap to prevent contamination.
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Refrigerate for at least 8 hours, or overnight, allowing the whey to drain into the bowl.
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Remove the plastic wrap and transfer the thickened yogurt cheese to an airtight container.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 34.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.6mg1%
- Sodium 21.6mg1%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.0g0%
- Sugars 4.7g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use only plain yogurt without added pectin, cornstarch, gelatin, or gums, as these thickeners will prevent proper straining.
One cup of yogurt typically yields about 1/3 cup of yogurt cheese.
Store the yogurt cheese in the refrigerator in an airtight container for up to one week.
The drained whey can be saved and used in baking or smoothies instead of water, as it is rich in protein and vitamins.
For a richer flavor, you can stir in a drizzle of olive oil, fresh herbs like dill or mint, or a pinch of salt after straining.
