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How to Make Labne (Cheese) and Greek-style Yoghurt

I recently started making my own yoghurt (you can read about it in this post). The next part of my yoghurt adventure is making Greek-style yoghurt and labne. The great news is that making it requires no additional ingredients and no cooking either!

In case you’ve never heard of it before, labne (also spelled labneh or lebni) is a simple fresh-tasting cheese made from yoghurt that originates from the Middle-East. It is made by straining the yoghurt to drain off the liquid (whey) and leave the solids (curds). The longer that yoghurt is strained, the firmer the consistency. Labne can be made after 4-6 hours and up to 3 days; thickened Greek-style yoghurt is the intermediate product formed after straining for 2-3 hours.

How is this different to shop-bought Greek-style yoghurt?

There’s no additives! Real natural yoghurt is fairly thin and runny. Draining the liquid off is the natural way to make the yoghurt thicker, but the final volume is much smaller. 1 litre of milk will make 700ml yoghurt, which if strained for several hours will result in around 350ml Greek yoghurt. To save money, instead of straining yoghurt, manufacturers may leave the whey and use additives to bulk and thicken the yoghurt artificially, including gums, gelatine, starch and milk powder. In Australian supermarkets it is almost impossible to find any yoghurt for sale without one or more of these additives. In the UK the market is much better and natural Greek-style yoghurt is more readily available.

 

Let’s get making!

You will need: 1 litre yoghurt, muslin (cheesecloth), a bowl and a sieve or colander. If you don’t have any muslin, you could improvise with other (very clean) material such as an old sheet or tea towel.

How to make thick Greek-style yoghurt

Fold the muslin so it is 4 layers thick and place in the colander. Place the colander over a bowl.

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Pour the yoghurt onto the muslin. The whey will begin dripping into the bowl below straight away.

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Leave for 2-3 hours until thickened.

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Place in a glass jar and store in the fridge. The yoghurt will last for several days.

Note: if your room is not too warm it is fine to leave out on the side whilst the whey drips out. If it is a particularly hot day or you would prefer, place the bowl in the fridge instead of leaving at room temperature.

How to make labne

This is a lengthier version of the previous recipe, and it starts in an identical manner. By leaving the yoghurt for longer you will make labne instead of Greek-style yoghurt.

Fold the muslin so it is 4 layers thick and place in the colander. Place the colander over a bowl.

Pour the yoghurt onto the muslin. The whey will begin dripping into the bowl below straight away.

After 2-3 hours, take the four corners of the muslin to make a parcel, and hang over the colander to aid dripping. I used a clothes peg.

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After 6 hours, the yoghurt will have thickened enough to make a soft cheese. You can leave this longer if you want the cheese firmer – leave for up to 2 days in the fridge to make a really firm labne.

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This is how my yoghurt looked after straining for 6 hours.

When you are happy with the consistency, remove the curd ball from the muslin. You can eat it straightaway or store covered in olive oil in a jar in the fridge – it will keep for up to a week.

Storing your labne with herbs and olive oil:

You will need a clean glass jar, olive oil and some fresh herbs.

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Cut the curd into pieces and shape into walnut-sized balls with your hands.

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Add the balls to a clean jar along with some herbs, and cover with olive oil.

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This will keep in the fridge for up to a week.

Using what’s left – the whey

I used 700ml yoghurt to make my labne, which made enough cheese to fill one small jar, and I was left with 350ml of whey.

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This cloudy yellow watery liquid (which has a similar taste to yoghurt) contains proteins, minerals such as calcium, potassium and B2 as well as friendly lactobacteria, making it a great probiotic. Don’t throw it away!

So…what should you do with it then? Well. It can be drunk as a probiotic drink. It can be used to replace the water when making bread products, or to replace the buttermilk in other recipes. You can use it to soak lentils and grains. Apparently. I wouldn’t like to recommend any of these things without trying them out myself first though, so expect a follow-up blog post in the coming weeks with some helpful tips with what to do with all the leftovers! In the meantime, you can leave it in the fridge in a sealed glass jar for several weeks.

How to… Make Your Own Natural Yoghurt

This is a recipe for dairy yoghurt. You’ll find my recipe for dairy-free coconut yoghurt here.

Ever since I went to a workshop, I have been meaning to make my own yoghurt. The workshop was in February. We’re creeping towards May. I needed to stop thinking about it and talking about it, and actually do it!

The delay was predominantly the result of my not having the right equipment, namely a thermos flask and a thermometer. Strictly speaking you don’t need either of these things, but it makes it easier. Plus they are both useful tools to have in the kitchen anyway, and I know I will use them.

After scouring Gumtree and eBay for two months I decided to bite the bullet and buy a new flask. A wide-neck one is more practical and there didn’t seem to be any available second-hand. I also bought a new thermometer. Both came with a few pieces of unnecessary plastic packaging (do I really need a carry strap for the flask, and even so, does the carry strap really need to be ‘protected’ by a plastic bag?!).

I don’t buy brand new things very often (see why here) but sometimes I have to admit defeat. At least now I can get on with my yoghurt-making!

(I have to confess I was slightly nervous about the end result of my first batch. I remember at school in biology class having to do an experiment where we filled test tubes with milk and a dollop of yoghurt and then incubated them at different temperatures for a few days. After waiting the few days, we ended up with…test tubes of milk and a dollop of yoghurt. Even the teacher was confused. But I needn’t have worried…)

Making yoghurt is simple. You will need: fresh whole fat milk and live yoghurt (it will say ‘live’, ‘probiotic’ or ‘cultures’ on the label). 1 litre of milk requires 1 tablespoon of yoghurt, and should make 700ml yoghurt. As well as a flask and a thermometer, you will require a saucepan and a wooden spoon.

Pour the milk into a saucepan. Warm over a low heat, stirring occasionally, until the thermometer reaches 82oC. This heat treatment kills any bacteria that may be present in the milk. Turn off the heat and allow the milk temperate to drop to 45oC.

The milk needs to drop to 45oC so that when the yoghurt cultures are added they are not killed by the high temperature. Once the milk has cooled enough spoon the yoghurt culture into the flask (make sure the flask has been thoroughly cleaned with hot water beforehand) and add a small amount of the milk from the saucepan. Stir thoroughly before adding the rest of the milk into the flask.

Screw on the flask lid. Now you need to leave the flask for 8 hours to allow the yoghurt culture to do it’s thing – namely converting lactose (the natural sugar in milk) into lactic acid, which then causes the milk proteins to coagulate, which results in the thicker, creamier texture of yoghurt.

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Ta-da! Fresh homemade probiotic natural yoghurt.

On opening up the flask, you should be looking at a container full of delicious probiotic yoghurt! It will need stirring to make sure there’s no lumps. (This is why a wide-necked flask is useful.) The yoghurt can then be poured into a glass jar and stored in the fridge. It should last several days.