A super easy, and ancient dish, labneh is just drained plain yogurt with a little salt.
Yogurt (not low fat)
Line a strainer with cheese cloth.
Stir 2 tsp salt into the yougurt, then pour into the cheese clothe lined strainer. Put strainer over a deep bowl. You don't want the bottom of the strainer to touch the drained whey.
Tie together the cheese cloth. Set aside and let drain for 12 hours.
Amazing how much moisture comes off
Here it is after 12 hours.
I rewrapped it and pressed out about another 1/4 cup of whey.
Finally rolled into little balls, topped with olive oil and garnished with flat leaf parsley. Amazing that was a quart of yogurt
Serve with warm pita or on crackers.
Until next time, Eat well and Keep Digging
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
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