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Ingredients
- 3 cups plain yogurt
- 1 teaspoon fine sea salt
- Extra-virgin olive oil
Method
- Pour yogurt into a strainer lined with a double thickness of cheesecloth and set in a bowl deep enough that the strainer won't sit in liquid. Stir in salt, then lay ends of cheesecloth over yogurt, covering it. Chill at least 1 day and up to 2 (cheese will get denser the longer you drain it).
- Spoon cheese into a tall, narrow jar and top with 1/4 in. oil. Labneh keeps, chilled, up to 2 weeks.
- Nutritional analysis is per 1/4-cup serving.