1. 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).
2. Spoon cheese into a tall, narrow jar and top with 1/4 in. oil. Labneh keeps, chilled, up to 2 weeks.
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Serving suggestions-
Stir in toasted pine nuts, parsley, and garlic and serve with pita chips.
Mix with shredded cucumber, garlic, mint, red chile flakes, and lemon juice. Spread on soft lavash, add thinly sliced roast lamb and arugula, roll and slice.
Combine with toasted chopped hazelnuts and sesame seeds, plus toasted coriander and cumin seeds. Spread on ciabatta and top with roast chicken, parsley, and carrot ribbons.
Mix with chopped preserved lemon, pepper, and chives; spread on whole wheat toast and layer with watercress leaves and thinly sliced beef.
Drain cheese 4 to 5 days, changing the cheesecloth when damp, until cheese is thick and tangy and cheesecloth is dry. Roll into balls and coat with dried rosemary and red chile flakes. Serve with bread or crackers.
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