THAT 2 INGREDIENTS VEGAN CHEESE TO LIVE FOR! LABNEH
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- เผยแพร่เมื่อ 15 เม.ย. 2022
- 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 - แนวปฏิบัติและการใช้ชีวิต
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My sister is a vegan "cheeseoholic..." I'm sure she'll love this.
Ehhh!!! let us know! Muah!
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 :D
Chef Jana. You're not only a vegan chef, you're a Fabulous Vegan Chef. I get to eat 5-star vegan foods at home. The Tradition here in Trinidad in my family is Salmon and other fish on Friday with potatoes or other roots like dasheen ( some call it taro) , sweet potatoes, pounded plantains, and then a rack of lamb, served up with rice, sauteed vegetables, and salads. A whole lot of fresh foods on the spot.
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
Thank you Jana! This recipe made my day.
This looks absolutely fantastic and so creative!! I’ve been looking for vegan cheeses for years and you are by far my favorite!!
Your recipes and presentation are excellent !
This is absolutely lovely! Can't wait to try it out 😍😍
I love that your recipes are like no one else's. This cheese looks amazing. Also, your dress is super cute!
Wow!😍 The texture of those little balls of bliss looks amazing! Can't wait to try this recipe! Thank you!
Wow Jana, that looks amazing! A must-try for sure 😍
I love all of your recipes
Jana thank you for all you teach us. I was recently tested for food sensitivities. I have leaky gut so most vegetables I am reactive to. It was recommended to eat green bananas to heal my gut. I remembered your banana biomass recipe. I dehydrated it and made it into a powder. I add it to my oatmeal. You are a gift that has blessed me. I am so grateful for you. 😘💕
Wow that’s amazing! Green banana powder is a powerful food! ❤️😻
YAY❣ sending love from South Africa ❤ 🇿🇦
That recipe looks awesome, can’t wait to try it 🙏
Thank you so much for sharing. I'm Def going to try this. Can't wait!!!!
Your recepies are always so well put together ! And my gosh you look so good in that red outfit...😍😍 between that and your smile , you're such a beautiful woman
That's looking phenomenal!
can't wait to try this!!!!
I can't wait to try it!
I love all your recipes, absolutely the best!
Thanks so much 😊
Definitely, I'm going to try this one!! Thank you so much for your chanel! You are amazing😍😍😍
This looks amazing!
Thank you Chef Jana! I’ll share this recipe for sure! Happy Easter ✝️😊🌸 Easter is our family’s busy time. We observe Holy Week and then joyfully attend a Sunrise Service on Easter Morning. The weather on Vancouver Island is usually cold and rainy….but it looks more like snow tomorrow. Haha. For Easter dinner we eat vegan everything: falafels and roast veggies, salad, tziki, humus, pita, spanikopita and baclava….
I can’t wait to make the cheese!
Looks really delicious and pretty easy to make!
Another fantastic recipe video Chef Jana and have never had Labeh so will have to try it. Love 🥰 the video and love 💕Chef Jana.
Wow, this looks very interesting and easy to make💪 I especially love that it’s fermented type of cheese. It should have that cheesy tangle 😍 super excited to test it! Thank you Jana!💕💕💕
Thank you so much for this recipe 😋😋😋 I can't wait to try it !!!
My pleasure 😊
I love your videos. I don’t know why I am not being notified when you post. This one just popped up in my feed and shows it was posted 7 days ago.
I know, this is happening a lot lately, unfortunately... :(
This should have A LOT more views. Amazing.
Thank you so much! :) :)
Again, you’re an absolutely genius!! Thank you so much for all what you’re doing!! Happy Easter 🐣🐰🐇
Thank you! Happy Easter to you too, Britta!
This channel has the best recipes! Happy Easter 🐇
Thank you so much 😀 Happy Easter to you too!
Looks so delicious thank u so much 💙
This is amazing, thank you😍🌟
You're welcome 😊
Thank you!!! 💚
Thanx! I had missed this cheese from a lifetime ago & even more so since when I went vegan...
Although labneh was not part of my familial heritage, I had some early adulthood friends who had introduced me to labneh & I find I still miss its taste & mouthfeel..
Now you give me a chance to experience labneh again...vegan!
Love ya, Jana! 😋💚
This looks delicious!!
The finger trick is what my mom does. Love labneh, but had mixed results with soy labneh. Lovely work chef.
you are incredible Jana! I love you so much
Excellent recipe
Thanks for the gift!
I have to try this! I feel like it would be a unique addition to a cheese board. Lovely recipe as always ❤
Jae! Nice to see you here as well! Muah!😘
Love listening to the accent
They say we eat with our eyes first, and my eyes are starving now! What a thing of beauty! Happy Easter 🐣
Isn't it so beautiful, Miranda! :)
I love all of your recipes, and videos, but I especially learn a lot from your cheese videos (The white pepper in your ricotta, and the story of what made you think of it was awesome♡). Hahaha, I'll make sure I use the same Ikea kitchen towel as cheesecloth and sealed jar that we both have.♡ Sending you much love from Washington state, USA ♡♡♡
Ha! I love to hear this! Much love yo you, Angela! 😍
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.
Wow!
🕊️🛐🕊️🙋🏾♀️💕 thank you and Blessed Easter🌷🌸🌷
To you too my darling :)
yum
Love this kind of simple and accessible recipes! Would also love to see a vegan cured cheese video anytime tho☺️
Noted!
Oooooohhhhhh, Jana!👍🥳 Thank you! I make my own soy yogurt all the time and never let it drain for such a long time. I didnt know it holds together so well. My lebanese friend will love it next time he visits me🤗 Thank youuuu sweety!😘😘😘😘
Wonderful!
@@ChefJana Jana, one question - how long do you think this labneh last in the fridge? It's conserved in oil, but it is still yogurt... Thank you if you find the time to answer me🤗
amazing! 😍
this is so cute
What an amazing recipe with only 2 ingredients. It is very creamy. I would love this cheese on toast. ♥️♥️♥️
Oh, yes! 😋
i love this video
Fantastica ricetta! La pace inizia dal piatto! Un saluto dall' Italia! 🌺
Molte grazie, carissima! :)
This looks so delicious. I like to work with a thermometer so if anyone comes up with an accurate temp I would really appreciate that temperature mark, fahrenheit to celsius. Thanks! ❤️
this is yummy spread
thank you! :)
Amazing recipe. Subscribed
Welcome aboard 😘
awesome
i love it
Lovely! Process is similar to what we call "srikhand" in India, only it's made like a sweet dish here! 💙
Fantastic recipe! I can’t wait try try this. Subscribing now as well 😉👍🏼
Welcome aboard! 😘
Yeah! Vegan cheese recipe! 🎉
Hope you like it!
This recipe looks amazing!! I was wondering how long would it keep in the fridge for?
Love how delicious, easy, and simple it seems! Unfortunately, though, where I live(lebanon haha), we don't have vegan yogurt and not many soy milk options:((. My struggle with most vegan recipes online is that they require vegan alternatives which aren't available everywhere.
Yummy 😋
This looks so easy and yummy! Can you reuse the oil and spices to make more? BTW Jana, red is definitely your color!
labneh love
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!
I did see on a culture for vegan yogurt on the cultures for health website.
I loved watching this. Happy and blessed Easter. How long will this last in the jar, and must it be kept refrigerated
In the fridge for up to 14 days ;)
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.
Do you remember how it turned out !?
Dear Jana, I tested this vegan cheese. Everything succeded well, but I did not like the taste of this cheese. Oh dear🙃. I got the idea to role the little bowls in chili- powder, paprika- powder and dried herbs de provence and put them in a glas with rapeseed- oil. After three days I tested and I love them. And the cheese looks so good! Thank you❤️. I'll make another try with a different yoghurt.
Nice
Thank you so much for this recipe. Did you add any salt to it?
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! 💚
This looks amazing! Definitely trying this out as a surprise for my partner. He loves cheese and I've been looking for this type for a while. A question: does anyone know if you can make anything with the water that is left over? Thank you!
I know that with regular whey liquid, it is added to soups and stews and grain dishes. Or you can use it for steaming rice. I haven’t made this recipe yet but cannot wait to try it!
ooh i like this :-)
Does this get tangy? I’m so happy for this video! My Labneh addiction is harder to break than cheese.
Oh, yes, tangy and tastes amazing! :)
This looks amazing! How many days will it last in the fridge?
About a week 😘
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😉
Looks great! Would it work with cashew milk? Not a soy fan.
Oh yummy! I'll be trying this very soon! Thanks for another amazing video Jana 🤗
Much love to you, Karen :)
What other plant based milk can I use? I do not way to use the soy. I love, love your videos, I share them even with my non-vegan friends
Love this!! Can’t wait to make it. Vegan cream cheese is so expensive and some of it has ingredients I don’t really want to consume…I’m assuming it has to be stored in the refrigerator…Do you have to make it into little balls? And does it have to be stored in oil?
No and no. But the oil makes it last for months. The balls are only if youre putting it in oil.
OMG, I've not seen a recipe for this yet, and it's been so long since I had labneh, I barely remember it. Alas, though minimally processed soy milk is available here in the States, most plant yogurts are full of additives and preservatives, which I assume would prevent proper set or flavor. Will do some searching. Have a happy Easter, Chef Jana, and thanks for posting : )
Yes, you are right, another way would be to make your own vegan milk, which I completely forgot to mention in the video! Have a happy easter too, my sweet friend! Muah!
I agree with chef Jana, soy milk is very easy and cheap to make, it’s also fairly easy to make it into yogurt, you just need to find the ferment and make it all from scratch.
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@@justcarineinparis I can get natural soy milk. It's cultured products that don't have all kind of additives and preservatives that are the issue. I live in a rental apartment that has leaks, so cultures I've made have not been successful or stable. I don't think people outside of the U.S realize how _processed_ our food is, even the plant-based kind. It's not like Europe.
This is Amazing, just three (3) quick questions: 1) Do these "Cheese Balls" actually absorb the flavor? Wouldn't be better to combine a the strained yogurt with powdered garlic, herbs, salt first and make the cheese balls?, 2) How long should I leve them marinating to absorb flavor? 3) Can I reuse the olive oil? I mean, when doing the next batch can I put them inside this oil already used and add more fresh one if need it? Again, thank you so much, super exited to try this (I already do every week soy yogurt on my Instant pod using exactly that same brand and it works like magic)
You are a magician! Do you know if the general room temperature would affect the oven wait period? Our house is a little chilly.
I'd wait until the temperature gets a bit warmer, just to be safe... We don't want all the work and effort to go down the drain, eh... ;)
I have no idea whether this is useful or not-- but in my chilly house, when proofing my bread dough, I turn on the oven 😊😮
thanks for the recipe how long can we keep it once it's in olive oil ?
Waching done suport ur vedio
Would you say this is more similar to cream cheese or what type of cheese? Great looking video!
Cream cheese
Ive never tried labneh. Would you say this is like cream cheese? An would it be a good substitute for it? Thanks! Looks great :)
Labneh is tangier and firmer than cream cheese. Think of a marriage between cream cheese and a yogurt, that's a close comparison ;)
Thank you 🌞, how much yogurt to put in?
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
How long does this last when done? If stored in fridge the olive oil will solidify, if stored on counter top, will it spoil?
Olá, Jana! Amei sua receita, só queria tirar uma dúvida...na parte de dessorar o queijo precisa apertar o pano ou deixa sair a água naturalmente com o peso em cima nesses três dias na geladeira?
Amo suas receitas, são tão lindas, eu sempre como com os olhos hahaha
Oi Júlia! Então, eu faço os dois, eu dou uma apertada e um torcida no pano mas não muito porque no começo o queijo ainda está muito cremoso e acaba passando pela trama do pano. Daí eu boto o peso em cima e levo a geladeira e deixo escorrer até ficar firmezinho. Demora até três dias mas varia. Um beijo grande lindona! Boa Páscoa pra ti! 😘🐣
@@ChefJana Obrigada, Jana! Ótima Páscoa :)
E uma outra pergunta...rende quantas bolinhas a receita? E daria para usar leite de castanha?
This looks amazing Jana! Because of a heart condition, I follow a no added fat vegan diet. Is there another way to store these besides in oil?
You can just put it in a jar by itself, the oil is just tradition.
I have a question Chef Jana, the plant base yogurt you mentioned but I dint understand at which point do you add the yogurt and how many ounces?
This looks great, thank you :)
Can I ask how long can you store it for in fridge? And can you freeze it? Thank you
As long as you keep them fully covered in oil they should last at least a couple of months.