Labneh (strained yogurt with lemon & garlic)
Tangy, thick, and creamy, labneh (also known as labnah or labne) is basically yogurt cheese. It is made by straining whole yogurt until it loses most of its whey (liquid) resulting in a texture like an extra-thick Greek yogurt. Use only full fat yogurt. If it is strained overnight in the refrigerator, the texture will become more like ricotta. Store homemade labneh in the fridge in a tightly-closed container for up to 2 weeks.
Directions
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Pour the yogurt into a large bowl. Stir in salt.
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Line a wire mesh strainer with several layers of cheesecloth and place over a large bowl. Pour the yogurt mixture into the towel. Pick up the edges of cheesecloth, twist into a pouch and secure at the top.
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Allow to drain for 2 to 48 hours without stirring. The texture will vary dramatically depending on the length of time it sits.
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To serve, spread labneh in a bowl and drizzle with olive oil, a sprinkle of za’atar or chopped herbs. Serve with warm pita and fresh vegetables for dipping.
From Shawnie's class “Taste of Travel: Lebanese Dinner”
