herb-marinated goat cheese on a white plate
This delicious cheese can be used as a spread for crackers or bruschetta. Experiment with different herbs, spices, and aromatics for your marinade, once you get the hang of it. Use the leftover marinade for a dressing or to toss with vegetables before roasting.

Ingredients

2 pounds plain yogurt (whole, low-fat, or fat-free) 1…

CIA FOODIES


Herb-Marinated Yogurt Cheese (Labneh)

This delicious cheese can be used as a spread for crackers or bruschetta. Experiment with different herbs, spices, and aromatics for your marinade, once you get the hang of it. Use the leftover marinade for a dressing or to toss with vegetables before roasting.

Ingredients

  • 2 pounds plain yogurt (whole, low-fat, or fat-free)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons chopped oregano
  • 1 teaspoon chopped thyme
  • 1/2 teaspoon red chile flakes
  • 1 bay leaf
  • 1 cup extra-virgin olive oil

Directions

  1. Mix the yogurt, salt, and pepper and let drain, refrigerated, for 3 days in a cheesecloth-lined colander or a cheesecloth or muslin bag set over a bowl. There must be space underneath the sack to allow the whey to drain.
  2. Divide the cheese into 2-ounce portions and place on parchment-lined trays. Allow to drain and dry on a rack uncovered overnight, refrigerated.
  3. Combine the remaining ingredients to make marinade. Add the cheese, and marinate 12 to 24 hours before serving.

Copyright © 2022 The Culinary Institute of America