My recipe for labneh - also known as yogurt cheese - is a cross between a thick fromage frais and fromage blanc. It is of Lebanese origin and very simple to make. It is simply yogurt strained with a bit of salt to remove the whey - delicious.
Yogurt cheese is basically Greek yogurt that has been drained of its liquid content and taken on a firmer texture. While it is draining overnight in the fridge it can be flavoured with all manner of goodies to alter the finished product.
Making cheese at home couldn't get any simpler than this Lebanese cheese called labneh, that is made from Greek yogurt and seasoned with olive oil and herbs. They go deliciously well on these French tartines with cherry tomatoes.
They make it in Greece, but also throughout the Mediterranean, Eurasian, South Asia, North Africa and the Middle East. It's very inexpensive to make at home, even with premium organic milk. My 5 year old daughter can’t get enough of the stuff!
An exhaustive step-by-step pictorial guide to making yogurt in a crock-pot, complete with science, lore, and tips for success. Includes the directions for making yogurt ricotta should your yogurt fail to set.