I purchased a dozen birdseye weave, flat fold diapers specifically for cheese making. Cheesecloth is too wimpy to hold the tiny solids in lebna. Please don’t use cheesecloth for this recipe. Delicious sauce for anything from chicken to salmon to rice or just as a dip for brad or veggies- It disappears faster than you can serve it.
You may also use it as a spread on pitas, crackers or bagels. It is ready to use in tzatziki, ranch dressing, or dip. Using a spatula, scrape the thickened cream cheese from the cloth to a bowl. It will be thick and creamy, the texture of soft cheese. When the whey has stopped dripping from the cloth the lebna cheese is ready. The active bacteria in the cultured milk will preserve the milk from spoilage. Leave the yogurt draining overnight on the counter for at least 8 to 12 hours. This will lift the edges of the cloth, allowing the whey to drain more efficiently. Pull up the corners of the cloth and tie them. Spoon the yogurt or kefir into the cloth in the colander. Use the drained kefir in place of yogurt in this recipe. If you are using kefir instead of yogurt, drain the kefir and reserve the grains for another batch. Pour boiling water over all the equipment and the cloth after washing with soap and water to sanitize. Wash the colander and the draining cloth. Large bowl that the colander can sit on.1 quart of homemade yogurt or kefir or 1 large tub of store-bought unflavored Bulgarian yogurt with live culture.Lebna has only one ingredient – culture yogurt or kefir. You don’t need any specialized molds or equipment. Lebna has all the healthy probiotics of yogurt or kefir. Yields will vary depending on the kind of cultured milk that you begin with. In fact, any kind of yogurt or milk kefir that contains live bacterial culture can be used in this recipe. Whisk all the ingredients together until well incorporated. However, both Greek yogurt and Bulgarian yogurt can be used to make lebna. Place the Greek yogurt, pressed garlic, salt, black pepper, cumin, and lemon juice in a small bowl. Lebna is made, traditionally, with thick Greek yogurt.
In fact, lebna can be used anywhere that you would use sour cream or cream cheese. Use it instead of buttermilk in salad dressings and dips, too. Add some fresh or dried herbs to lebna for a delicious spread for crackers. It is a good accompaniment to bagels, naan, or pita. It is an essential ingredient in tzatziki sauce. Also called lebnah, lebanah, lebneh, or yogurt cheese, lebna is a creamy cheese used in Middle Eastern and Eastern European cooking.
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