If you like cream cheese and the tangy flavours of feta you will absolutely love Labne (Hung) Yoghurt Cheese! Preserved in oil, and spiced with a blend of lemons, garlic and paprika, it will last for a month! It’s a much healthier version than store-bought cream cheese, too.
How do you make Yoghurt (Hung) Cream Cheese and Labne
That’s right it only takes a sinlge ingredient to make it: natural or Greek-style yoghurt. The other 4 ingredients are there to preserve and flavour the cheese. I prefer the savoury herb and spice version, but the yoghurt cheese goes just as well with honey, nuts and raspberries or poached dried fruit as a dessert.
It’s creamy, tangy and goes well as a spread, dip, as a base on bruschetta or even mixed into a Greek salad or dolloped onto grilled lamb. And because it is made from yoghurt it contains very little if no fat if you choose a no-fat yoghurt! How good is that?
Once placed in oil, labne will keep in the fridge for up to 1 year. It will get more sour with age, so I recommend consuming it within a month. I’m sure that won’t be an issue – it’s so tasty!