THAT 2 INGREDIENTS VEGAN CHEESE TO LIVE FOR! LABNEH

[@seastar711]

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.

[@r.m.4653]

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. 😘💕

[@ChefJana]

Wow that’s amazing! Green banana powder is a powerful food! ❤️😻

[@OctoLumia]

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

[@edyann]

My sister is a vegan "cheeseoholic..." I'm sure she'll love this.

[@ChefJana]

Ehhh!!! let us know! Muah!

[@Leen-ke8uj]

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

[@caroltaylor4282]

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!

[@mirandamom1346]

They say we eat with our eyes first, and my eyes are starving now! What a thing of beauty! Happy Easter 🐣

[@ChefJana]

Isn't it so beautiful, Miranda! :)

[@melanytodd2929]

YAY❣ sending love from South Africa ❤ 🇿🇦

[@FacePaintSchool]

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!💕💕💕

[@sylvialovesthemosthigh2764]

🕊️🛐🕊️🙋🏾‍♀️💕 thank you and Blessed Easter🌷🌸🌷

[@ChefJana]

To you too my darling :)

[@suzbackstrom]

I love that your recipes are like no one else's. This cheese looks amazing. Also, your dress is super cute!

[@1212haro]

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! ❤️

[@patstella0504]

Fantastica ricetta! La pace inizia dal piatto! Un saluto dall' Italia! 🌺

[@ChefJana]

Molte grazie, carissima! :)

[@NTav540]

This should have A LOT more views. Amazing.

[@ChefJana]

Thank you so much! :) :)

[@jaishemajames4554]

Love listening to the accent

[@giselleplantbasedvegan9174]

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.

[@ChefJana]

I know, this is happening a lot lately, unfortunately... :(

[@martian10712]

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 ♡♡♡

[@ChefJana]

Ha! I love to hear this! Much love yo you, Angela! 😍

[@mariusm.creativite8587]

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

[@nobody8-D]

Wow!😍 The texture of those little balls of bliss looks amazing! Can't wait to try this recipe! Thank you!

[@AmadeuShinChan]

Thanks for the gift!

[@lynnhalabi1595]

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.

[@ridgleyhawthorne715]

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! 😋💚

[@ElieBei]

The finger trick is what my mom does. Love labneh, but had mixed results with soy labneh. Lovely work chef.

[@MzCAGOMEA]

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.

[@LowSlungBadBitch]

Do you remember how it turned out !?

[@biancaneves3346]

Wow Jana, that looks amazing! A must-try for sure 😍

[@Mark_Wheeler]

This looks so easy and yummy! Can you reuse the oil and spices to make more? BTW Jana, red is definitely your color!

[@LifeIsMessyImLearningAsIGrow]

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.

[@piotrniedzwiecki197]

That's looking phenomenal!

[@arcturiansweety]

Your recipes and presentation are excellent !

[@zelda710]

This is absolutely lovely! Can't wait to try it out 😍😍

[@anjoraita5424]

Love this kind of simple and accessible recipes! Would also love to see a vegan cured cheese video anytime tho☺️

[@ChefJana]

Noted!

[@woanlygurl889]

Thank you Jana! This recipe made my day.

[@milenakukich3080]

I love all your recipes, absolutely the best!

[@ChefJana]

Thanks so much 😊

[@Vamusika]

Lovely! Process is similar to what we call "srikhand" in India, only it's made like a sweet dish here! 💙

[@TWTIII]

This looks absolutely fantastic and so creative!! I’ve been looking for vegan cheeses for years and you are by far my favorite!!

[@crissytoday]

Excellent recipe

[@jcreative1811]

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

[@jaesvegandays]

I have to try this! I feel like it would be a unique addition to a cheese board. Lovely recipe as always ❤

[@ChefJana]

Jae! Nice to see you here as well! Muah!😘

[@talitaza8862]

Thank you!!! 💚

[@isabellkoller8339]

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.

[@giulisfooddiary8651]

you are incredible Jana! I love you so much

[@cherryeve13]

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!😘😘😘😘

[@ChefJana]

Wonderful!

[@cherryeve13]

@@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🤗

[@jessmundo]

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!

[@MaesRuth]

I did see on a culture for vegan yogurt on the cultures for health website.

[@davidthescottishvegan]

Another fantastic recipe video Chef Jana and have never had Labeh so will have to try it. Love 🥰 the video and love 💕Chef Jana.

[@victordefreitas]

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)

[@smsoomehzatar7374]

Hello Thanks for sharing this recipe, im from Palestine and this rounded labaneh lives in every household here Since I discovered i am dairy intolerant, I missed it so much I have one question Can i use kefir starter or normal vegan starter culture because we don’t have vegan yogurt here

[@sanaamoha5645]

Looks so delicious thank u so much 💙

[@pixelated.peachyangel]

This channel has the best recipes! Happy Easter 🐇

[@ChefJana]

Thank you so much 😀 Happy Easter to you too!

[@ayme3496]

What can I do with the olive oil? How long does the cheese stay in the fridge? Or outside the fridge? Can another oil be used, because olive oil is very expensive 😅 thanks so much for your recipes and sorry for the many questions. 💗

[@typower9]

You could add the oil to a cooked dish ( after the cooking); : a dish the taste of the oil and herbs and spices in the oil would go with.

[@GamblingTimeKaraoke]

You are a magician! Do you know if the general room temperature would affect the oven wait period? Our house is a little chilly.

[@ChefJana]

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... ;)

[@fayito9970]

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 😊😮

[@sallysurendorff9652]

I loved watching this. Happy and blessed Easter. How long will this last in the jar, and must it be kept refrigerated

[@ChefJana]

In the fridge for up to 14 days ;)

[@meenarajpara8552]

Thank you so much for this recipe. Did you add any salt to it?

[@Hurmari]

Does this get tangy? I’m so happy for this video! My Labneh addiction is harder to break than cheese.

[@ChefJana]

Oh, yes, tangy and tastes amazing! :)

[@yanninadasig2683]

this is yummy spread

[@tamcon72]

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 : )

[@ChefJana]

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!

[@justcarineinparis]

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.

[@augustineyohanna6238]

Great Experience I had with u DOCTOR ORAL KZbin channel after using his herbal product & get cured from herpes Virus totally. Thanks so much DOCTOR ORAL KZbin CHANNEL RECOMMENDATIONS

[@tamcon72]

@@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.

[@saravanroie6599]

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!

[@Darmok_onthe_ocean]

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!

[@elenavm8530]

Definitely, I'm going to try this one!! Thank you so much for your chanel! You are amazing😍😍😍

[@baianinhasilva]

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

[@girllovesbike5597]

Looks great! Would it work with cashew milk? Not a soy fan.

[@annad1942]

I absolutely love this vegan cheese recipe but i would like to know what other kind of plant base milk can I use instead of soy, I am allergic to soy products, thank you

[@greeneyedRavenKat]

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?

[@LowSlungBadBitch]

No and no. But the oil makes it last for months. The balls are only if youre putting it in oil.

[@thilinithathsarani3410]

Thank you so much for this recipe 😋😋😋 I can't wait to try it !!!

[@ChefJana]

My pleasure 😊

[@cookingandmor]

I love all of your recipes

[@evelyndemichiels1420]

I live in Spain and I found Nature green kefir .bio yogurt at Carrefour, the mozzarella cheese looks delicious

[@ChefJana]

Sounds great!

[@mariovegan]

awesome

[@indigo-q7g]

This looks great, thank you :) Can I ask how long can you store it for in fridge? And can you freeze it? Thank you

[@bluewren65]

As long as you keep them fully covered in oil they should last at least a couple of months.

[@brittabrand6645]

Again, you’re an absolutely genius!! Thank you so much for all what you’re doing!! Happy Easter 🐣🐰🐇

[@ChefJana]

Thank you! Happy Easter to you too, Britta!

[@carolalm0823]

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?

[@LowSlungBadBitch]

You can just put it in a jar by itself, the oil is just tradition.

[@pub062220]

thanks for the recipe how long can we keep it once it's in olive oil ?

[@cammy_9384]

This looks amazing! How many days will it last in the fridge?

[@ChefJana]

About a week 😘

[@lillaarmstrong6834]

This looks delicious!!

[@annad1942]

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?

[@peterbrown9036]

Wow!

[@yanninadasig2683]

i love this video

[@PigsDream]

Looks really delicious and pretty easy to make!

[@francoise-mariethein682]

instead of 24 h in the oven can I use Instant pot yogurt mode for 8 or more time ? Thank you for the great recipies.I appreciate very much.

[@ChefJana]

I think so, I have never made yogurt using my instant pot actually… now you got me thinking here 😃

[@dianekeller5390]

can't wait to try this!!!!

[@Musicismylove888]

What an amazing recipe with only 2 ingredients. It is very creamy. I would love this cheese on toast. ♥️♥️♥️

[@ChefJana]

Oh, yes! 😋

[@alifilos7357]

This is amazing, thank you😍🌟

[@ChefJana]

You're welcome 😊

[@PennyWhaleO1]

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! 💚

[@coledeleonardo6619]

This recipe looks amazing!! I was wondering how long would it keep in the fridge for?

[@andreapreku3652]

Great recipe, easy to make. Can you store it in brine? I would like to cut down the oil I use. Thanks!

[@LowSlungBadBitch]

No. The oil is anti bacterial. Olive oil is healthy. You can store it by itself in a jar (not as a ball) but oil makes it last for months but by itself it won't last as long.

[@bean-727]

Can you make mozzarella this way. Im looking for a firm cheesse

[@bethaniejify]

This looks amazing!

[@jarednadermann9474]

Nice

[@Anousha88]

That recipe looks awesome, can’t wait to try it 🙏

[@diphukaseobamo1598]

Looks amazing? Maybe I missed the point the yogurt is added??

[@mrs.maduro3810]

Question: does it have to be Soy Milk? Can one use any other plant-based milk?

[@stevangelical7052]

🤤 another simple, fabulous recipe. Will it improve with age? How long can it be stored?

[@ChefJana]

Yes, absolutely! You can leave it draining in the fridge for longer than two days and it will get tangier and tangier and if you keep it in the olive oil with the herbs and spices, it will absorb all the flavors from the marinade. 😊

[@annalatorraca1874]

Hello Jana and thank you so much I have just made them. They look very nice indeed but...do I store them in the fridge or since they are in oil they should be kept oit of it? How long before we can actually eat them?

[@MaryDavidson911]

Would you say this is more similar to cream cheese or what type of cheese? Great looking video!

[@LowSlungBadBitch]

Cream cheese

[@clemson1335]

You said only use soy milk. How was the test with cashew milk (if you tried that)?

[@RaniaMayat]

Hi dear I tried to use another milk like peanut milk ,cashew milk and oats milk and it didn't work.. I should avoid soy products from my diet can you suggest another option instead of soy milk.. thanks

[@mariap9691]

How long does this last when done? If stored in fridge the olive oil will solidify, if stored on counter top, will it spoil?

[@user-sg3pt6we3v]

Amazing recipe. Subscribed

[@ChefJana]

Welcome aboard 😘

[@lulublue5537]

Do you have any idea how to make this without vegan yogurt? In my country we can only get water-based kefir and there is no vegan yogurt available, but plenty of soy milk. I would love to make this as my girlfriend is vegan and from the middle east and misses labneh dearly

[@Debbie-y2q]

how long do they keep for in the fridge? Thank you

[@preludetak]

Is it just yoghurt if we let the milk and yoghurt in the oven after 24 hours?? Love this recipe amd very well explained ☆

[@ChefJana]

Exactly!

[@ushere5791]

thank you! :)

[@theuselessdiariesproject7996]

Wow! I used to make it from vegan yogurt some years ago but I gave up because vegan yogurt without sugar it's too expensive or not accessible in my neighbourhoods. But I didn't think of doing it actually from milk! You mentioned yogurt...i didn't get, you are supposed to add it to the milk? And also, does it get firmier the older it gets in the jar? How much time does it store in the jar? And does it melt with hot temperature, say it crumbled on veggies or on a pizza? Sorry for so much questions🤣

[@ruthejimenez]

As you spent so much time with the recipe, please let us know what DIDN'T work. In case we try a substitution that wont allow the shape to be sustained, for example. Failures are lessons learned. Sharing that part is important too. Thank you for your wonderful recipes and fabulous vibes.