• Nikki Wagner

How to make your own labne (yogurt cheese)


Make yogurt as usual or purchase organic, full-fat yogurt. Place a piece of cheesecloth in a colander and put the colander in a large bowl to collect the whey. Put yogurt in lined colander, wrapping the cheesecloth over the top of the yogurt, and place in fridge for 12- 24 hours. Strain off the whey (feed it to your chooks/chickens). Place a weight evenly on top of the yogurt (I put a plate over it then place a heavy, empty bowl on top of that). Put it back in the fridge for 12 hours. Strain off the whey again. Fill a wide-mouth glass jar 1/3 - 1/2 full. You can add flavorings such as herbs, garlic, spices, lemon; I used lemon thyme, rosemary and garlic in one batch and preserved lemon in another. Roll the yogurt cheese into small balls and place in he jar; repeat until you have used all the yogurt cheese. Top up the oil if needed - you want it to cover the cheese. Alternatively, you can place the yogurt cheese in a glass jar and put a bit of olive oil on top; you will need to consume it sooner though. Serve with fresh bread, crackers or flatbreads or to top soups, roasted veggies or salad. Enjoy - N x

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