Yoghurt Cheese Labna
This cheese (also labaneh) originates in the middle eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our western palate. allow up to 48 hours. from 500mls expect about 250gm of cheese. if you won't eat this in a couple of days you will need to preserve it in oil. this can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil.
Steps
Place a sieve over a large bowl.
Line the sieve with a piece of cheesecloth or a chux cloth.
Stir your yoghurt well then pour into the cloth in the sieve.
Fold the sides of the cloth over the yoghurt.
Place the bowl & sieve into the fridge and leave to drain for up to 48 hours.
I like to drain the whey every few hours so i can monitor the progress.
The cheese is ready when it is not releasing any whey.
At this point taste and season with salt , if desired.
Shape into a ball / mound.
Use as you would any other soft cheese.
To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.
Ingredients
plain low-fat yogurt, salt, olive oil, mint leaf