Fresh Yogurt Cheese (Labneh)

Name: Fresh Yogurt Cheese (Labneh)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons kosher salt; 2 Tbsps extra-virgin olive oil; 2 Tbsps fresh oregano leaves, plus additional for serving; 946 milliliters plain reduced-fat (2%) Greek yogurt, or 2 1/2 cups store-bought labneh

Fresh Yogurt Cheese (Labneh) is a gluten free, primal, and vegetarian morn meal. One portion of this dish contains around 10g of protein, 4g of fat, and a total of 93 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up kosher salt, greek yogurt, oregano leaves, and a few other things to make it today.

Instructions

In a medium bowl, stir together yogurt and salt. (If using store-bought labneh, skip to step ) Line a fine-mesh sieve with 2 layers of cheesecloth (allowing extra to drape over sieve); place sieve over a deep bowl or large (8-cup) liquid measure.

Ingredients you will need

Yogurt

Salt

Equipment you will use

Cheesecloth

Sieve

Bowl

Transfer yogurt to prepared sieve. Gather edges of cheesecloth around yogurt mixture; tie with kitchen twine.

Ingredients you will need

Yogurt

Equipment you will use

Kitchen Twine

Cheesecloth

Sieve

Transfer bowl, sieve, and yogurt to refrigerator; drain 12 hours (discarding liquid occasionally to make sure liquid collected from yogurt in bowl doesn't touch sieve).

Ingredients you will need

Yogurt

Equipment you will use

Sieve

Bowl

Remove yogurt cheese from cheesecloth.

Ingredients you will need

Cheese

Yogurt

Equipment you will use

Cheesecloth

Use clean hands to roll cheese into 1-inch balls (about 1 rounded tablespoon each). Meanwhile, heat oil in a small skillet over medium heat; add oregano and cook until crisp and fragrant (about 1 minute). Cool oil and oregano completely (discarding darkened oregano, if desired) and pour over yogurt cheese to serve.

Ingredients you will need

Oregano