Labneh Cheese Recipes

Steps:

• Heat a thin layer of olive oil in a large skillet over medium heat. Toast the bread slices on one side until lightly browned, 1 to 2 minutes, then flip them over. Top 2 slices with the Cheddar and Parmesan. Spread the other 2 slices with the labneh and sprinkle with a pinch of za'atar and sumac. Carefully sandwich each Cheddar/Parmesan slice with a labneh slice, cover with a lid and cook until the bottom is toasted, about 1 1/2 minutes. Flip, cover and cook until the other side is toasted and the Parmesan and Cheddar are melted, another 1 1/2 minutes. Transfer to a plate, cut diagonally and serve with tomato soup if desired.

Steps:

• For the labneh: stir the salt into the yogurt, then transfer the mixture to a cheesecloth-lined strainer set over a bowl. Gather the ends of the cheesecloth to shape the yogurt into a ball and give it a gentle squeeze. Tie the ends of the cheesecloth into a knot. Tie a few inches of twine to the cheesecloth and suspend it from a small rod or chopstick set over a tall container (make sure the cheesecloth pouch is a few inches above the bottom of the container).
• Place the entire container in the refrigerator to drain. For firm labneh cheese that can be shaped into balls, let sit overnight. (For creamy, softer labneh let it sit only 6 to 8 hours.)
• For the seed and herb coating: after the labneh has drained overnight, mix the sesame seeds, sumac, dried thyme, dried mint, nigella seeds and red pepper flakes together in a shallow dish.
• Oil your hands and shape the cheese into 2 tablespoon-sized balls. Roll each ball in the spice mixture to coat completely and place in a 32-ounce airtight container. Cover the cheese with 2 cups olive oil and refrigerate for up to 2 weeks.
• Serve with bread, green olives, pickled cucumber, mint leaves, zaatar and red tea.

Steps:

• Line a large colander with a cheesecloth. Stir salt into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours.
• After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. Store in a covered container in the refrigerator.

Steps:

• Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
• Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.
• Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.