We Tried a Recipe for Homemade Cheese—It Was Way Easier Than We Thought!
Updated: Dec. 14, 2022
We promise—it's THIS easy to make homemade cheese! Learn how to make this soft, spreadable cheese using nothing more than a container of yogurt and a few squares of cheesecloth.
Cheesemaking isn’t exactly an everyday activity. It requires more time and attention than most of us are willing to give. The good news is, we have a completely stress-free, homemade cheese recipe made from yogurt!
What Is Labneh?
Erin Coffield, RDN, LDN, food and nutrition expert at National Dairy Council told me about labneh cheese: a soft, cream cheese popular in Middle Eastern cuisine. It’s not only delicious and easy to make, it takes advantage of the many health benefits of yogurt, providing your body with protein, calcium, vitamins and minerals.
How to Make Labneh
Yield: About 2-1/2 cups
Ingredients
- 1 (32-ounce) container of whole cow’s milk yogurt or Greek yogurt
- 1/2 teaspoon salt
- 1 tablespoon olive oil, optional
- 1 – 2 teaspoons za’atar seasoning (buy it here), optional
Editor’s note: Everything Bagel spice works in place of the za’atar if you already have it.
You’ll also need
- 2 (12″ x 12″) squares of cheesecloth (available here), or a linen kitchen towel
- A fine-mesh strainer or sieve
Step 1: Season the yogurt
We start by seasoning the yogurt with salt in a large bowl. You can strain plain yogurt for labneh, but it will taste much better if you salt it first. The salt also helps pull out excess whey, giving you a creamier, thicker cheese.
Step 2: Strain out the whey
Place a fine-mesh strainer on top of a medium-sized bowl. Line the strainer with the cheesecloth (or, a linen kitchen towel), letting a few inches hang over the side of the strainer. Spoon the seasoned yogurt into the cheesecloth and gently wrap the sides over the top of the yogurt, protecting it from being exposed to air in the refrigerator.
Store it in the refrigerator for 24 to 48 hours, discarding the whey halfway through if your bowl becomes too full.
Step 3: Eat up!
Congratulations, you just pulled off the easiest recipe for homemade cheese! Remove the labneh from the cheesecloth and store it in an airtight container. Serve it as a dip by pressing a dent in the center of the cheese, drizzling the olive oil into the center and sprinkling it with the za’atar seasoning.
How to Enjoy Labneh
Labneh’s flavor and texture are like whipped cream cheese. Here are a few ways to try it, but the possibilities are endless!
- Spread it on whole grain toast and eat it for breakfast.
- Use it in place of mayonnaise to amp up the nutrition of your lunch sandwiches or wraps.
- Slather it on lahmacun for your next pizza night.
- Whip it with some honey and serve it as a dessert with berries.
- Make it an appetizer dip for raw or grilled vegetables by topping it with olive oil and Za’atar seasoning.
Or, try using it in these amazing dishes Grandma made with cream cheese!
Obatzda (German Beer Cheese Dip)Obatzda, otherwise known as German beer cheese dip, is so delicious and creamy. It's the perfect dip to make the night before at get-together. —Beate Trinkl, Einsbach, Germany
Decadent Spinach-Stuffed ShellsI created this comforting stuffed shells dish to serve on Christmas Eve, but it’s so good we enjoy it all year long. It can easily be assembled and frozen to bake at a later date. If you have any leftover cheese mixture, it can be served as a dip either cold or spooned into ramekins and baked until brown. If you don’t like roasted red peppers, feel free to substitute chopped sun-dried tomatoes in the filling and any other pasta sauce. —Crystal Schlueter, Northglenn, CO
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Baked Simple Meatball StroganoffIf you like meatball subs, you'll love this tangy casserole that has all the rich flavor of the popular sandwiches with none of the mess. Italian bread is spread with a cream cheese mixture, then topped with meatballs, spaghetti sauce and cheese. Bravo! —Gina Harris, Seneca, South Carolina
Pecan Pumpkin DessertI always make this treat for Thanksgiving. A friend gave me the recipe, and I've since shared it with many others. —Sue Williams, Mount Holly, North Carolina
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Potato ChowderOne of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. —Anna Mayer, Fort Branch, Indiana. If you like this, then you must try these cream cheese appetizers.
Spinach-Beef Spaghetti PieWith its angel hair pasta crust, this cheesy ground beef, tomato and spinach pie is always a hit when I serve it. Each neat slice has layers of pasta, cream cheese filling and spinach topping. —Carol Hicks
Pensacola, Florida
Fruit-Topped BlintzesMy mother is a wonderful cook who always likes to prepare (and improve on!) dishes she's sampled at restaurants. That's what I did with these blintzes, and my family loves my fruity version even more than the original.
Puff Pastry Chicken BundlesInside these golden puff pastry "packages", chicken breasts rolled with spinach, herbed cream cheese and walnuts are a savory surprise. I like to serve this elegant entree when we have guests or are celebrating a holiday or special occasion.
-Brad Moritz, Limerick, Pennsylvania
Reuben DipThis slow-cooked spread tastes just like the popular Reuben sandwich. Even when I double the recipe, I end up with an empty dish. —Mary Jane Kimmes, Hastings, Minnesota
Italian Cream Cheese CakeButtermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri
Chicken BurritosThis mouthwatering chicken burrito recipe makes enough for two casseroles, so you can enjoy one today and freeze the other for a busy weeknight. They're super to have on hand for quick meals or to take to potlucks. —Sonya Nightingale, Burley, Idaho.
Broccoli Potato SupremeMy family insists that this two-in-one casserole makes an appearance at all of our special meals. Every bite is doubly delicious! —Jane Birch, Edison, New Jersey
Berry-Cream Cookie SnapsMy mom and I made up this recipe by combining two others. These cute cookies are crispy on the outside and light and fluffy inside. You could also bake the cookies flat and serve the filling as a cookie dip if you'd like. —Crystal Briddick, Colfax, Illinois
Grape SaladEveryone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan
Hash Brown Broccoli BakeHere's a perfect dish for a potluck or holiday buffet. It goes well with fish, poultry, pork or beef. Cheddar cheese can be substituted for Swiss. Often, I double the recipe to serve a crowd. —Jeanette Volker, Walton, Nebraska
Crab & Artichoke DipNearly every time my girlfriends and I get together, we dip into this rich and creamy snack and our favorite bottle of wine. It’s so convenient to use the slow cooker to make this recipe—it’s a perfect fit for our relaxed friends nights. —Connie McKinney, Marshall, Missouri
Cream Cheese SpritzA hint of orange and cinnamon highlights these Christmastime classics. I like to add colorful sprinkles before baking them. The recipe is from a booklet that came with a cookie press in the 1950s...and I still have the press! —Sarah Bedia, Lake Jackson, Texas
Garlic-Herb Bagel SpreadThis creamy spread is loaded with oregano, basil, garlic and feta. The flavorful, savory combination is perfect slathered on a toasted bagel. But don’t stop there. Try it as a dip for crunchy breadsticks, too. —Taste of Home Test Kitchen
Mediterranean Pastry PinwheelsThese quick appetizers are irresistible. The flavors of sun-dried tomatoes and pesto balance beautifully. —Kristen Heigl, Staten Island, New York
Pineapple Upside-Down CheesecakeMy mom often made pineapple upside down cake, but I prefer something creamier. This recipe looks just like her cake, but gets even tastier as pineapple upside down cheesecake. —Marilyn McGinnis, Citrus Heights, California
Fontina Rolled ChickenGood food has a way of transporting you to faraway places. My chicken with fontina and cream cheese is like a blissful trip to Italy. —Tammy Rex, New Tripoli, Pennsylvania
Cool and Creamy Fruit SaladMy mom found this recipe in a magazine 25 years ago, and my family has been enjoying it ever since. I refrigerate it overnight before serving. It looks especially pretty in a trifle dish. —Susan Schiller, Tomahawk, Wisconsin
Bagel with a Veggie SchmearI got this recipe from my favorite bagel shop in New York City. Now I make this every time I'm craving a quick and healthy breakfast. I like to add chopped pitted green olives to the schmear. — Julie Merriman, Seattle, Washington
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Originally Published: February 26, 2019
