Hi everyone,
I’ve made several batches of yoghurt now and am feeing pretty comfortable with the process- my results are becoming more consistent so I wanted to experiment with making Labna (yoghurt cheese). Apparently all you do differently is let the whey strain off over 24-48hrs in the fridge through muslin cloth and then roll the cheese in to balls and store in olive oil with rosemary. Has anyone made Labna before? Very excited to see how it goes!
Hey there we make labne all the time at home. We use a good quality greek yoghurt and line a small strainer with a new chux cloth. The strainer sits on top of a bowl to cathc the liquid. Pour the yoghurt into the chux and tie up like a plum pudding. We just use a rubber band and leave it in the fridge overnight or a day then use as it for a spread or chunks in a salad or rolled into balls. It never lasts long enough to store in oil as we eat it all.