Cream cheese & labne – a video

In this 6-minute slide show video, I show you just how easy it is to make cream cheese and labne {Middle-eastern yoghurt cheese} from some real yoghurt.

You will never have to buy Philadelphia cream cheese with its gums and preservatives again!

And you can use cold-pressed extra virgin olive oil instead of canola oil, which many companies use to store their fresh cheeses, such as fetta. The reason they do this is for aesthetic reasons ~ so that the oil doesn’t become solid or cloudy when in the fridge, which happens to olive oil as it is a monounsaturated fat.

So I say make your own soft cheese in oil, using good quality olive oil. {For fetta, you can buy it in vacuum sealed packs and then cube and store in olive oil that has been infused with chilli or lemon and herbs.}

Without further ado, here’s the video.

 

If you’d like to use your cream cheese to make a cake frosting, may I suggest a cake for you? How about this banana or this carrot cake? Both my recipes. Both divine!

Published by

Lesh

Lesh is a writer, a proud mama of two fur babies, and a late-blooming plant parent. She's sensitive, introverted and a Piscean. Words affect her deeply.

3 thoughts on “Cream cheese & labne – a video”

  1. Thanks Lesh you have made it look so simple I am going to give that a go. May even make my own yoghurt to start with.

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