Recipe

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Marinated Spiced Labne Cream Cheese

By Laura Bridge, Ayurveda Chef

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Fresh home-made labneh cheese is easy to make, marinated with spices, and so tasty!  It’s tangy, creamy and nutritious, high in protein and probiotics.  It’s made by straining yoghurt, and as a result, it’s low in lactose. 

Labneh is grounding, soothing and cooling if made using home-made yoghurt*, it’s good for balancing Vata and Pitta but it will provoke Kapha, so best avoid it.

*Please note that shop-bought yoghurt is heating because it continues to sour and ferment after a couple of days.

Labneh cheese can be served in balls as part of a platter with baba ghanoush, and marinated peppers, or with cinnamon roasted sweet potatoes (swoon). You could also add some fresh coriander to balance the Pitta aspect of the sourness.

Depending on what dosha you’re trying to balance, use the spices accordingly, remember – Like increases like and the opposite brings balance!

Avoid mixing Labneh with meat, fish, beans, eggs and fruit, cheese, hot drinks, milk and nightshades as these are faulty food combinations and will be harder to digest.

Ingredients:

• 700g plain full fat yoghurt
• A pinch of mineral salt
• Olive oil
• 1/3 tsp whole cumin seeds
• 1/3 tsp whole mustard seeds
• 1/3 tsp whole coriander seeds
• 1/3 tsp whole fennel seeds
• 1/3 tsp Dried chilli flakes
• 1 small bunch of fresh thyme
• Lemon zest 

Equipment:

• 1 mesh bag (e.g. nut milk bag) or cheesecloth
• 1 sieve
• 1 bowl or 2 pint measuring jug

Instructions

1. Place the sieve inside the jug, ensuring there’s at least a couple of inches of space between the bottom of the sieve and the jug.  Line the sieve with the mesh bag.
2.  Now pour the yoghurt into the bag, sprinkle with a little salt and twist the top of the bag, so that the liquid starts to drip into the jug.
3. Place a smaller plate onto of the bag to weigh it down and place a heavier object such as a tin or jar, and leave in the fridge overnight.  The longer you leave it, the thicker the consistency, so if you’re just after a dip, it will take less time.
4. When the labneh has reached the desired consistency, you can roll it with your palms into cheese balls.  A little oil on the hands makes the balls smoother.  You can either discard the whey or use it in another recipe.  I made 13 balls.
5. Gently heat 1 tbs olive oil in a small pan and when hot, (but not smoking) add the dry whole spices to release their aroma. When the spiced oil has cooled pour it into the bottom of air tight jar, add more olive oil to cover the balls and add the chilli, thyme and lemon zest.
6. This cheese should keep for about a week in the refrigerator, but it’s best eaten fresh!