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Yoghurt Cheese (Labna)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth. | 2. Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt. | 3. Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress. | 4. The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound. | 5. Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain yogurt 500 low-fat - - - -
    salt - - - -
    olive oil - - - -
    mint leaf - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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