House Made Cheese CR[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
I like to call this cheese housemade because it is so easy to make at home.  All you need is a good yoghurt, some salt (optional), some muslin (cheesecloth) & a wee bit of time (not too much though).

It is better known in some parts of the world as Labna, & is solid concentrated yoghurt that has had the liquid, better known as whey, removed.

I always use whole yoghurt, greek style, full fat, nothing skinny, I just go for the good stuff, close to nature, nothing removed and filled with loads of nutrients and essential fats my body needs.

Remember to read the label before purchasing yoghurt – look for a brand that does not contain gelatin.  Gelatin will prevent the whey from draining off and good yoghurt simply does not need it.


  • 2 cups plain whole full cream yoghurt (Greek style is terrific)
  • 2 teaspoons Himalayan salt or sea salt (optional or less if you prefer).  I have made it without salt – no worries….


  • Combine the yoghurt & salt together well in a bowl – make sure you remove any lumps from the salt before adding to the yoghurt
  • Line a bowl with muslin/cheesecloth & pour the mix into the cloth
  • Bring the corners together & tie off with string or a strong rubber band
  • Place a hook through the string/rubber band & hand the cheese overnight in the fridge (remember to place a large bowl under the mix to catch the liquid
  • Remove from the fridge (if you live in a cold environment you can hang it in your shower or over your kitchen sink) the next day – tip out the liquid (whey)
  • unfold the wonderful package & there you will find a beautiful housemade soft cheese


  1. if you would like a harder cheese – leave it for 2 nights
  2. if you prefer not to use salt – just drain the yoghurt overnight & follow the same instructions
  3. to keep it longer in the fridge place it in a lidded container & cover the cheese with olive oil
  4. This cheese is wonderful with chickpea flatbread, blobbed on top of roasted vegetables, mixed with olive oil & herbs for a herbed cheesey dip or sweetened & used on top of your favourite cake.