Overnight Yogurt Cheese

Place yogurt in a clean cheese cloth (or any fine mess natural fiber cloth or butter muslin is fine) and hang overnight in the refrigerator with a collector plate (collects the whey - the dripping liquid part of yogurt). Normally 1L of yogurt makes from 300 - 400 gr. of fresh yogurt cheese the next morning.

Lebanie or Labne

(Middle Eastern & Lebanese yogurt soft cheese)

Yogurt Cheese may be made simply by draining the whey out of you yogurt. All that is needed is to make your yogurt and drain it through butter muslin for 3-5 days. Older yogurt is ideal for this cheese - it is thicker and a bit more tart - which is good for this type of Middle Eastern cheese.

This is often served with olive oil, olives and pita bread which compliment its piquant flavor.

*Important Note on Salt: Use only Non-Iodized salt or rock salt - Never use Iodized salt in your yogurt, kefir or cheese-making as the iodine kills the "good" bacterial culture or ferment and gives way to "bad" bacterias to "opportunistically" grow, colonize and ruin your product/s.

Cheese Recipes

Akawi (Nabulsi)  

Appenzeller Type Cheese         

Asadero (direct inoculation)    
Asiago  
Baby Swiss   
Baby Swiss (like Leerdammer)    
Bel Paese (45+)    
Bocconcini  
Brie (50+)   
Brie, stabilisee   
Butter Cheese (45 %)     
Butterkaese (45+) 
Caciotta /about 600 g.    
Camenbert, 50 % fat in dry matter. half stabilised    
Cheddar     
Cheddar curd    
Cheese, type Emmental (45+)     
Cheshire   
Chevre    
Chihuahua    
  Colonia (semi-hard cheese with formation of big whey    
Cottage cheese with sour cream dressing.   
Cream cheese, fresh with 70% fat in dry matter

Cream style (quark) direct set  

Crottin de Chavignol 

Danablue 50+ 
Danbo (45+)   
Double Gloucester   
Edelpilz-type cheese (blue cheese) combinations    
Feta / White Cheese (45+)     
Fontina (45 % fat in solids) bulk culture   
Fontina (45 Fat in solids or 45+) using direct set   
Friulano (Montasio), 45% fat    
Gouda (45+)   
Gruyere (45+) 

Halloumi 

Havarti (45+)  

Jarlsberg   

Kashkaval (50+)   
Kefalotyri (50+)    
Labneh   
Lancashire    
Latin Fresh cheese or Panir or    Queso Blanco    
Limburger (20+) 500 g. loafs     
Maasdam or Leerdam    
Mascarpone Mezcla (50%) 

Mitzithra

Montasio

Mozzarella - direct set - combination - high

Mozzarella by using buffalo milk    Muenster    
Neufchantel Cheese    
Pamasan/Grana type cheese  
Parmasan/Grana   
Port du Salut 
Prato (45+)    
Provelone    
Raclette    
Reblochon    
Regganito    
Ricotta     
Romano Cheese    
Saga blue variety    
Samsø (45+)    
Stilton    
Taleggio (48+)    
Tomme     
  Traditional Brie, sheep milk (50+)    
Turkish White Cheese    
Tybo Cheese    
Type Edamer (45+)     
  Vacherin fribourgeois (50+)