Labneh

Prepare the Labneh

In a medium bowl, mix the yogurt with salt. Stir until the salt is fully incorporated.

Line a fine-mesh strainer with cheesecloth or a clean kitchen towel. Place the strainer over a large bowl to catch any liquid that drains off.

Pour the salted yogurt into the lined strainer, spreading it out evenly.

Cover the yogurt with the edges of the cheesecloth or towel, and refrigerate for 24-48 hours. The longer you let it drain, the thicker the labneh will be. It should have a creamy, spreadable consistency.

Serve

Once the labneh has reached your desired thickness, transfer it to a serving bowl.

Drizzle with a little olive oil if desired, and garnish with fresh herbs such as mint or parsley if using.