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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THAT 2 INGREDIENTS VEGAN CHEESE TO LIVE FOR! LABNEH Recipe by chef Jana Pinheiro
47 Comments
Do you know if it works with almond milk?
Can you make this with coconut milk instead of soy? I cannot eat anything with soy. Thank you 💕
This looks amazing!
Great recipe, easy to make. Can you store it in brine? I would like to cut down the oil I use. Thanks!
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
If I'm unable to have dairy or soy can I try a nut milk
Wow! I used to make it from vegan yogurt some years ago but I gave up because vegan yogurt without sugar it's too expensive or not accessible in my neighbourhoods. But I didn't think of doing it actually from milk! You mentioned yogurt…i didn't get, you are supposed to add it to the milk? And also, does it get firmier the older it gets in the jar? How much time does it store in the jar? And does it melt with hot temperature, say it crumbled on veggies or on a pizza? Sorry for so much questions🤣
An easier way is just to put the yogurt through a cloth over night. And boom u have labne
Amazing! There’s no soy milk nor vegan yogurt where I live in the countryside but as soon as I make a trip to the city I’m going to bring some back and try this!
how long does it last in the fridge when is ready?
Looks so delicious thank u so much 💙
Love lebneh but not sure how it's vegan … it's made from dairy. . .
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 😀
This recipe looks amazing!! I was wondering how long would it keep in the fridge for?
Do you have any idea how to make this without vegan yogurt? In my country we can only get water-based kefir and there is no vegan yogurt available, but plenty of soy milk. I would love to make this as my girlfriend is vegan and from the middle east and misses labneh dearly
Can we use probiotic insted yogourt?
The last 3 minutes of this video is just showing off. 😂🙌
Hi I don’t eat soy what can I substitute with thank you
Can homade soy yogurt work here as a starter?
What can I do with the olive oil? How long does the cheese stay in the fridge? Or outside the fridge? Can another oil be used, because olive oil is very expensive 😅 thanks so much for your recipes and sorry for the many questions. 💗
Este "queijo" é maravilhoso. Minha amiga da Servia fez e me presenteou, eu amei. Ai ela me passou o seu canal e to aqui fazendo. Tomará que dÊ certo.
Bjinhos
Já inscrita😉
Thank you so much for sharing. I'm Def going to try this. Can't wait!!!!
Soy is very very bad for anyone who has hypothyroidism diabetes and any autoimmune disorders.
There has to be another way besides soy
This looks delicious! I can't believe it only has 2 ingredients and I am luck to have them both in my house. I'm making this! I am always happy to learn new vegan recipes from talented creators like you. I cook a lot and make cooking videos too so I am always looking for new ideas. I hope we can keep learning from each other! I look forward to learning more recipes from you.
Looks really delicious and pretty easy to make!
Wow!😍 The texture of those little balls of bliss looks amazing! Can't wait to try this recipe! Thank you!
This looks delicious!!
Labane cheese is supposed to be intentionally sour. Is the one you make sour? If not, how do you add the cheese itself a sour flavor?
Hi Jana I am in love with your Chanel I am in a challenge 100 days no dairy and no gluten and I am a cheese lover … today I am gonna make one of your recipes for cheese and would like to know with this recipe can I make some substitute for the yogurt and the soy milk I hate soy milk. Thanks
This looks absolutely fantastic and so creative!! I’ve been looking for vegan cheeses for years and you are by far my favorite!!
Hi dear I tried to use another milk like peanut milk ,cashew milk and oats milk and it didn't work.. I should avoid soy products from my diet can you suggest another option instead of soy milk.. thanks
instead of 24 h in the oven can I use Instant pot yogurt mode for 8 or more time ? Thank you for the great recipies.I appreciate very much.
unsweatend plant based yoghurt or kefir will cost about $10 where I live…..Sometimes I wish I would live in Europe…Thanks, as always! 🥰
Hi Jana, this recipe is super interesting! I’d like to try it, do you think it would work even with a soy milk with a lower soy content (like 7%)? Here in Italy it’s pretty difficult to find more concentrated soy milks.
Thank you! 💚
I love all your recipes, absolutely the best!
You said only use soy milk. How was the test with cashew milk (if you tried that)?
This needs to keep refrigerated
As you spent so much time with the recipe, please let us know what DIDN'T work. In case we try a substitution that wont allow the shape to be sustained, for example. Failures are lessons learned. Sharing that part is important too. Thank you for your wonderful recipes and fabulous vibes.
This looks amazing! How many days will it last in the fridge?
Thank you so much for this recipe. Did you add any salt to it?
Can this be done with almond milk? Does it have to be soy?
Can you make mozzarella this way. Im looking for a firm cheesse
Yummy 😋
I'm making some using ripple pea milk since we are allergic to soy. I already had some yogurt since I make it at home anyway. It's already starting to get nice and think from straining. I can't wait to try it. I'm actually leaving it hanging on the counter top over night to get it more tangy then I'll put it in the fridge. Time will tell if I can make balls but even I I can't it will still be very spreadable.
Hello
Thanks for sharing this recipe, im from Palestine and this rounded labaneh lives in every household here
Since I discovered i am dairy intolerant, I missed it so much
I have one question
Can i use kefir starter or normal vegan starter culture because we don’t have vegan yogurt here
Why do you us the soy milk? Labneh is usually made with just with yogurt. You drain it in cheese cloth refrigerated for 24 hours. That’s it. 🤔
i love it