THAT 2 INGREDIENTS VEGAN CHEESE TO LIVE FOR! LABNEH

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Although this is a Lebanese recipe it is very popular in Brazil, it is called Labneh, and it's a very easy cheese made from yogurt and milk that's that! You can enjoy it as a spread or, you can roll them into little balls and marinate it in a herby extra virgin olive oil as I did here! I hope you enjoy it!

INGREDIENTS:

2 liters (67.6 oz) of unsweetened soy milk
400g (14.10 oz) of unsweetened kefir or vegan yogurt or kefir

Optional:
Salt to taste
Dried oregano
Assorted peppercorns
A sprig of fresh rosemary
Garlic cloves
Extra virgin olive oil

Add the vegan milk to a pot, bring to a boil, turn off the heat and wait until the milk is lukewarm (you are supposed to be able to hold your finger comfortably in the milk for 10 seconds.
Add the vegan yogurt or kefir, and stir gently.
Cover the pot, wrap it with a towel and place it in the oven (turned off) for 24 hours.
Remove the pot from the oven, place a double cheesecloth or a clean tea towel in a sieve then place a sieve in a bowl on top of another plate so the sieve gets elevated and the drained water doesn't touch the cheese.
Squeeze the cheesecloth so it drains water faster, then put a cling film or silicone mat on top of the cheese, place some weight on top of the cling film, put it in the fridge for 2 or 3 days, until it drains completely and firms up to a point you can roll it in your hand and form a ball. You might need to remove the drained water from the bowl from time to time so keep an eye on it.
When the cheese is ready and drained out of the water, transfer it to a smaller bowl, add a pinch of salt (optional), mix to combine, and proceed to make the labneh balls:
Put some olive oil in the palm of your hand, scoop a small amount of the cheese, roll into a ball, place it in a jar, then add extra virgin olive oil, add the herbs of your choice, and some garlic.
Alternatively, if you don't want to make labneh balls, you can enjoy the cheese as a spread, just add some salt to it when the cheese is ready and drained, mix to combine, and enjoy!

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Support me on Patreon:

Follow me on Social Media:

Instagram: @chefjana

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MUSIC:

"BLUEBIRD”
E's Jammy Jams - YouTube Music

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THAT 2 INGREDIENTS VEGAN CHEESE TO LIVE FOR! LABNEH Recipe by chef Jana Pinheiro

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Комментарии

My sister is a vegan "cheeseoholic..." I'm sure she'll love this.

edyann

Chef Jana. You're not only a vegan chef, you're a Fabulous Vegan Chef. I get to eat 5-star vegan foods at home. The Tradition here in Trinidad in my family is Salmon and other fish on Friday with potatoes or other roots like dasheen ( some call it taro), sweet potatoes, pounded plantains, and then a rack of lamb, served up with rice, sauteed vegetables, and salads. A whole lot of fresh foods on the spot.

seastar

I made them it is SO GOOD OMG !!! thank you for your recipe it's crazy good !! also, i used sweetened soy milk because my mother did not really look when bying it... but it worked fine as well !! but next time i'm trying with unsweetened milk and putting herbs in it :D

OctoLumia

Jana thank you for all you teach us. I was recently tested for food sensitivities. I have leaky gut so most vegetables I am reactive to. It was recommended to eat green bananas to heal my gut. I remembered your banana biomass recipe. I dehydrated it and made it into a powder. I add it to my oatmeal. You are a gift that has blessed me. I am so grateful for you. 😘💕

r.m.

Wow, this looks very interesting and easy to make💪 I especially love that it’s fermented type of cheese. It should have that cheesy tangle 😍 super excited to test it! Thank you Jana!💕💕💕

FacePaintSchool

Thank you Chef Jana! I’ll share this recipe for sure! Happy Easter ✝️😊🌸 Easter is our family’s busy time. We observe Holy Week and then joyfully attend a Sunrise Service on Easter Morning. The weather on Vancouver Island is usually cold and rainy….but it looks more like snow tomorrow. Haha. For Easter dinner we eat vegan everything: falafels and roast veggies, salad, tziki, humus, pita, spanikopita and baclava….
I can’t wait to make the cheese!

caroltaylor

This looks so delicious. I like to work with a thermometer so if anyone comes up with an accurate temp I would really appreciate that temperature mark, fahrenheit to celsius. Thanks! ❤️

haro

i’ve been looking for a vegan labneh recipe and this one is unlike any of the recipes that i have seen so far! i’m so excited to try it! thank you

Leen-keuj

They say we eat with our eyes first, and my eyes are starving now! What a thing of beauty! Happy Easter 🐣

mirandamom

I love all of your recipes, and videos, but I especially learn a lot from your cheese videos (The white pepper in your ricotta, and the story of what made you think of it was awesome♡). Hahaha, I'll make sure I use the same Ikea kitchen towel as cheesecloth and sealed jar that we both have.♡ Sending you much love from Washington state, USA ♡♡♡

martian

I love that your recipes are like no one else's. This cheese looks amazing. Also, your dress is super cute!

suzbackstrom

🕊️🛐🕊️🙋🏾‍♀️💕 thank you and Blessed Easter🌷🌸🌷

sylvialovesthemosthigh

This should have A LOT more views. Amazing.

NTav

Fantastica ricetta! La pace inizia dal piatto! Un saluto dall' Italia! 🌺

patstella

Thanx! I had missed this cheese from a lifetime ago & even more so since when I went vegan...
Although labneh was not part of my familial heritage, I had some early adulthood friends who had introduced me to labneh & I find I still miss its taste & mouthfeel..
Now you give me a chance to experience labneh again...vegan!
Love ya, Jana! 😋💚

ridgleyhawthorne