Yogurt Cheese Labanee In Arabic Recipe

Discover the magic of Labaneh, a homemade yogurt cheese that's a fantastic, healthy alternative to sour cream and cream cheese! This incredibly versatile recipe requires minimal effort and yields a delicious, tangy spread that's perfect for everything from baked potato toppings to creamy dips and salad dressings. Easily made with non-fat yogurt for a low-calorie option, or with whole milk yogurt for a richer flavor. Make a big batch and enjoy it all week long!

Prep Time 0 mins

Cook Time 1440 mins

Calories 591.6 kcal

Protein 67g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Yogurt Cheese Labanee In Arabic

2 quarts (1.9 liters) plain yogurt (non-fat, low-fat, or whole milk)
1 teaspoon salt (optional)
Extra Virgin Olive Oil

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How to Make Yogurt Cheese Labanee In Arabic

Bring 2 quarts (1.9 liters) of plain yogurt (non-fat, low-fat, or whole milk - your choice!) to room temperature. Stir thoroughly to ensure a smooth consistency and break up any lumps.
(Optional) Add 1 teaspoon of salt to the yogurt.
Line a colander with a few layers of dampened cheesecloth or a clean kitchen towel. Alternatively, use a fine-mesh sieve.
Pour the yogurt into the lined colander. Cover the top with another dampened cheesecloth or plastic wrap.
Place the colander over a bowl (to catch the whey) and let it drain in a cool place. For a sour cream-like consistency, drain for 8 hours. For a cream cheese-like consistency, drain for 24 hours. The longer you drain, the thicker it becomes!
(Optional) If you prefer a thinner consistency, gently mix in a little low-fat milk (start with 2-4 tablespoons) after draining.
(Optional, for richer flavor) If using non-fat yogurt, stir in 1-2 tablespoons of mayonnaise or olive oil for a creamier texture.
Once desired consistency is reached, store your Labaneh in an airtight container in the refrigerator for up to 2 weeks. Enjoy!
Use this delicious and healthy yogurt cheese in various recipes, such as a topping for baked potatoes, a base for dips, a creamy addition to salad dressings, or as an enhancer for sauces and gravies!