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Yoghurt Cheese is thick and spreadable like cream cheese, but has a tart kick to it.
Arabs make a Yoghurt Cheese called "Labna".
Cooking Tips
You can use Yoghurt Cheese as you would ricotta or cream cheese.
To make it , buy plain yoghurt with no gelatin added. Line a colander or a strainer with paper towel or a coffee filter (or even clean panty hose), and set that in a bowl. Empty the yoghurt into the colander, and set in refrigerator for 24 hours until its volume has reduced by half. What remains in your strainer is your Yoghurt Cheese.
Whether you use non-fat (skim) milk yoghurt or a higher fat yoghurt is up to you. It will be tarter if you use skim. Some people find the tang too sharp when they use skim yoghurt and add a drop of vanilla and a dash of sweetener such as sugar.
Substitutes
Cream Cheese; Sour Cream; Greek Yoghurt.
History
Some people suggest that Yoghurt Cheese is a good substitute for soft or fresh cheese that might be called for in reproducing Roman recipes, as some Roman cheeses are believed to have been very similar to this.
Also called:  Labanah
Labineh
Labne
Labneh
Lebna
See Also
Yoghurt
Other entries for Fresh Cheeses
Cottage Cheese, Cream Cheese, Curd Cheese, Fresh Cheeses, Fromage Blanc Cheese, Fromage Frais, Mascarpone Cheese, Mató Cheese, Neufchâtel Cheese, Panela Cheese, Pot Cheese, Quark Cheese, Queso Blanco Cheese, Queso Fresco, Queso Quesadilla, Requesón Cheese, Ricotta Cheese, Yoghurt Cheese, Zufi Cheese
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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