How to Make Lebneh Cheese at Home
Lebneh cheese is so easy and simple to make. It is a yogurt cream cheese. It has less fat than regularly made cream cheese, but you can use it in any recipe calling for cream cheese. You can add it to scones topped off with homemade jam for a sweet treat. You can add salt and herbs to it to make a spreadable cheese for crackers or for your charcuterie tray.
This is an easy to make soft cheese to make at home. Enjoy!
1. Drape a cheese cloth or muslin over a large bowl. Make sure your cloth is large enough that you can tie up the four corners into a knot after it is full.
2. Pour any amount of chilled yogurt into the cloth. Tie up the corners of the cloth and hang it from a hook or a cabinet door handle letting it drip into a bowl. Let it drip for 6 or more hours depending on how dry you want your cheese. I usually drip mine for about 9 hours.
|Hang Lebneh Cheese in Cloth and Collect the Whey|
3. After the whey drips off, save the whey in a glass jar and store in the refrigerator to use in your kitchen recipes or feed to your animals. They will love it!
4. Unwrap the cheese from the cloth. The cheese will be creamy and spreadable. Scrape it off the cloth with a rubber spatula. At this time you can flavor the cheese if you desire or you can leave it plain. I usually leave mine plain. Refrigerate the cheese in a covered container. It will keep for at least a week in the refrigerator.
|Homemade Lebneh Cheese|
Have a great cheese making & homesteading day!