Labneh Cheese

By stancec44

This Arab version of mascarpone, ricotta, and Greek-style yogurt is salty, and it’s next to impossible to find here in North America. Luckily it’s easy to make.

Unlike homemade ricotta, it doesn’t require cooking, just a long draining period. The Lime-fused olive oil lends a creaminess to the cheese, and a bit of tang to give this a little extra personality.

Ingredients

• 21/2 cups full-fat, Greek-style
• thick yogurt
• 1 tsp fine sea salt
• 1 large piece of cheesecloth
• 2 Tbsp Lime infused olive oil
• Serving Suggestion
• 2 Tbsp Harissa infused olive oil
• or Lime infused olive oil
• 1 Tbsp freshly torn mint leaves
• 2 radishes (preferably watermelon, if they’re in season)
• 1 seedless cucumber, sliced
• 1/2 cup pitted black olives

Details

Servings 2
Adapted from lucerooliveoil.com

Preparation

Step 1

In a large bowl, stir the yogurt and the salt together, ensuring that
the salt is incorporated evenly through the yogurt. Fold the
cheesecloth into a 16-inch square at least two layers thick.

Spoon the yogurt into the center of the cheesecloth and pull the
corners together. Tie the opposite corners together, not too tightly,
so the yogurt can breathe, but tight enough that it will stay closed.
Place the cheesecloth in a strainer with large holes over a large
bowl and place a weight on top to help it drain.

(My favorite way to drain it is to loop the knots over the tap in the
kitchen sink, so the whey can easily drain. Pros: you don’t need
to place a weight on top. Cons: your sink is out of action for quite
some time.).

Let sit and drain for at least 12 hours, and no longer than 24 hrs.
To store the labneh, spoon the mixture—it will be thick—into a
clean jar with an airtight lid. Smooth the top and drizzle the
olive oil over to seal.

The Harissa infused olive oil can be quite spicy, so if you want to
store this for a longer period, I would advise using the Lime
infused olive oil here.

When you’re ready to serve the labneh, spoon it into a serving
dish, plate, or shallow bowl, and drizzle with your choice of
additional olive oil, top with mint leaves, and serve alongside
thinly sliced radishes, cucumber, olives, and flatbread.

You can store this in an airtight container in the fridge for up to
10 days. Labneh is also often scooped into small balls and rolled in
sumac, za'atar, pistachios, nigella (onion seeds), sesame seeds, or
Aleppo pepper.

These little balls are then perfect to add to a bowl of soup, spread
on fresh toasted flatbread (page 25), or decorate a salad. To make
labneh balls, scoop tablespoons of the cheese into your hands and
gently form a ball. Roll each ball in your spice of choice, nuts, or
seeds.

These will keep in an airtight container for up to 1 week in the
fridge, ready to enjoy at a moment’s notice.