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Making Cheese at Home #7 Labne or Yoghurt Cheese

Labne probably should have been the first cheese I posted about as it really is the easiest cheese to make. The reason I didn’t, was because I was undecided whether it is a real cheese, or whether it is just thick yoghurt.  Either way, I don’t think it matters as it is delicious.  I decided to post about it today to demonstrate how easy it is to make cheese and inspire you to come on a cheese making journey with me.

Last year I learnt to make meat with the support of an amazing online community. Who knew it was possible to teach yourself a new skill without leaving your sofa?  We read each others blog posts and did trouble shooting via Twitter and low and behold there were few disasters.

When I discovered a group of bloggers who were keen to repeat this adventure but with cheese I was in, no questions asked.  I have been trying to teach myself to make cheese and it’s not going too badly, but to go on a journey with a bunch of other bloggers will mean I’m even more successful. In 12 months time I will hopefully have a cheese in the cave that I have invented and executed to perfection.  Introducing Cheesepalooza.  A year long cheese making project hosted by A Canadian Foodie, Much to do About Cheese, Deb the Locavore and Big Addie.

So how does it work?  On the first of each month the cheese challenge will be announced then you make it and blog about it on the first of the following month.  Starting with the soft, fresh cheeses, we will work up to mold ripened and blue with a finale of our own invention.  It doesn’t matter if you don’t have a blog you can still join in, or more information click here.

Anyway, enough about Cheesepaloza, just to prove how easy cheese making can be here is my recipe for Labne. And what are you waiting for? Sign up and get cheese making!

Labne
1kg plain, natural yoghurt
1 tsp salt

Stir the salt into the yoghurt.  Line a colander or large sieve with butter muslin and place over a bowl. Put the yoghurt in the butter muslin and leave in the fridge to drain for 12-24 hours.  The longer you leave it the thicker it will become.  Once ready transfer to an airtight container or form into balls and cover with olive oil.

I like to serve the Labne with olive oil, pistachios and tarragon, it is also used in Middle Eastern cooking.

 

 

Comments

Comment from Miss Piggy
Time July 16, 2012 at 9:05 am

Right up front I’m going to volunteer to be your blue vein taster…I’ve have a big cheesey soft spot for blue vein.

I reckon I could make Labne…but what is butter muslin & where would I be able to find it? Thanks!

Comment from muppy
Time July 16, 2012 at 7:10 pm

i do feel inspired but just not sure if i have the time.
i do love labne, its a favourite at Circa!!

Comment from nic
Time July 18, 2012 at 5:47 pm

I think you could too, Miss Piggy! I get my muslin from the Country Brewer but I have been told you can get similar stuff in places like Spotlight, but those stores scare me and I avoid them at all cost!

Muppy, the initial making of the easy cheeses is no worse than regular cooking, you just need to plan so you can check at reasonable times. I don’t stand and watch the cheese draining for 24 hours straight ;)

Comment from A Canadian Foodie
Time August 14, 2012 at 4:11 pm

What a beautiful post. Did you make your own yogurt – do you have a post about that? Mary Karlin adds rennet to her yogurt. I have never heard of such a thing. Margo from Balance Your Apple just made it – and it worked, but was an odd process. I made it with goat milk and that has worked every other time with my traditional method. I ended up with a cottage cheese like substance with the rennet. Odd! I probably will not try it again. Love yogurt cheese. Love it! Cannot wait to read about your ricotta and what you do with it! :) Valerie

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