Labnah is a fresh cream cheese made from raw yogurt. It is possibly one of the easiest, most delicious cheeses you can make at home. I love to make this cheese regularly and use it instead of traditional store-bought cream cheeses. You can make your Labnah both savory or sweet.
This is one of many savory options using Moore than Spice blends.
makes 1 large ball
plain, full-fat yogurt with live active cultures
Lemon Herb Seasoning
sieve lined with muslin or cheesecloth
In a medium-large bowl pure in 1 l yogurt, plus 2 teaspoons salt and 1 tablespoon Lemon Herb Seasoning, mix well. (You could also add fresh herbs at this point. Or, as seen on the pictures, lemon zest and chili threads.)
After 2-3 minutes, pure mixture into the lined sieve. Twist cloth gently to form a ball shape; it will look like a water-filled balloon. Close package with cooking string or rubber band.
Hang package and allow it to drip over a bowl at room temperature for 24 hours. For a firmer cheese, you can continue to dehydrate the package in refrigerator for an additional 24 hours, before removing it from the cheesecloth.
That’s it! Serve as you would savory cream cheese dips or spreads.
Do not discard the „whey“ (collected fluid), you will need it for other Moore than Spice recipes. Store in a glass jar with lid in refrigerator for up to 6 weeks.