Labneh is Middle Eastern strained yogurt cheese. You can make it by simply straining yogurt overnight to rid it of whey and turn it into a thick, creamy spread or dip. You can strain it longer to make thicker fresh cheese that’s firm enough to shape into balls, patties or logs and dredge in herbs, nuts and spices of all kinds.
Line a sieve or colander with a few layers of cheesecloth and place it over a bowl.
Stir some sea salt into Greek-style yogurt (1/4 teaspoon per cup, or to taste). Pour the yogurt into the cheesecloth-lined sieve or colander. Gather up the sides of the cheesecloth, twist tightly and tie with string.
Place in the refrigerator 12 to 24 hours. The longer it strains the firmer it will get.
The cheese in the picture was strained for 12 hours.
Drizzle it with olive oil and sumac, sprinkle it with zaatar or top it with fresh fruit and honey. Delicious any way you serve it.
