I first discovered labneh on a trip to Israel a few years ago and this tangy yogurt cheese is one of the best things I have ever tasted. I had always wondered how it is made, but it wasn’t until recently that I decided to look into it. I was elated when I realized how simple this was to make and quickly ran to the store to buy a tub of yogurt- because that is all you need (aside from some cheese cloth, a strainer and bowl). To make this, you simply need to place a small strainer in a bowl and line strainer with cheese cloth, place some plain yogurt in the cheese cloth and twist into a ball.
Let it sit in the refrigerator for 2 days and when you remove it – you will have some thick, creamy labneh. What this process does is remove the whey, turning thin yogurt into cheese. This is terrific on its own but also delicious with some olive oil drizzled over it. I chopped up a little garlic to mix in, but scallions or mint would also be perfect with this. Some people even use this as a substitute for a cream cheese spread. The possibilities are endless! Enjoy