Labneh, also known as Yogurt Cheese, is probably the simplest of all cheeses to make. To begin with you will need a quart of yogurt. You can use plain or flavored yogurt, and either homemade or buy from the grocery store.
However, if you buy yogurt for making labneh, make sure yogurt does not contain gelatin, as the gelatin will prevent the whey from draining.
- 1 quart yogurt
- 1 tsp. Salt
Begin by shaking or stirring the yogurt until it is thoroughly mixed and smooth. Mix in 1/2 to 1 teaspoon of salt, to taste.
Next, place a strainer over a pot or bowl, and line with cheesecloth. Pour the yogurt into the cheesecloth.
Cover, and let the yogurt drain for 24 hours in the refrigerator.
Remove the cloth from the strainer and scrape the cheese to form a mound in the center of the cloth. Then, using the cloth for handling, form it into a ball or log and place onto a plate. Store in the refrigerator.
It does not get any easier than that!