Homemade Cheese from Goat Yogurt
Lacto-Ovo Vegetarian Recipes Cheese
Goat labneh: a light cheese made from goat yogurt, creamy and spreadable, with a delicate taste. It's best served as simply as possible, just with olive oil, green onion and za'atar or with tomatoes, oregano and green olives on a slice of crispbread.
Ingredients
1 l goat yogurt
1/2 teaspoon salt
2 teaspoons lemon juice
Servings: approx. 200 g cheese
How to prepare homemade cheese from goat yogurt
- Mix the yogurt with the salt and lemon juice and pour into a smaller oven-safe dish.
- Bake at 190°C for 15 minutes.
- Place a sieve lined with a triple layer of cheesecloth over a small pot. Pour the contents of the dish into the sieve and let drain until cooled.
- After that, gather the cheesecloth over the still moist cheese and place a small plate on top to press the cheese. Refrigerate and let drain for at least 4 hours, but ideally until the next day.
- You will get a creamy cheese, similar to cream cheese.
The cheese drained for a few hours
