Labneh

Method

Line a fine-mesh sieve or colander with several layers of clean muslin cloth or a clean tea towel. Pour the yoghurt into the lined sieve and stir in the salt until well combined. Fold the cloth over the yoghurt and place the sieve over a bowl to catch the whey, then refrigerate for 24 hours. After 24 hours, gather the cloth corners and hang the bundle from a kitchen tap or wooden spoon suspended over a bowl, allowing it to drain for a further 12-24 hours until the labneh reaches a thick, cream cheese-like consistency. Transfer the finished labneh to a clean container, drizzle generously with extra virgin olive oil, and optionally sprinkle with dried mint or za'atar. Store in the refrigerator for up to two weeks.