Labneh

Yogurt

1. Boil the milk for 5 minutes over low heat.
2. Remove from heat and wait until warmed to 110 F (45˚C)
3. Mix the plain yoghurt with 5 tablespoons of warm milk.
4. Then add the yoghurt to the remaining milk.
5. Wrap well in a blanket or clean kitchen towel and place the mixture in a warm place.
6. Let stand for 8 hours.
7. At the end of the 8 hours, refrigerate the preparation for 2 hours.

Labneh

1. Rinse the cheesecloth under hot water. Wring it and spread it on a large plate.
2. Pour the yogurt mixture in the middle of the cheesecloth. Close with a knot or string.
3. Hang on to a wooden spoon or place in a colander with very fine holes.
4. Place the colander or the wooden spoon over a large salad bowl without touching the bottom and place in the refrigerator for at least 6 hours.
5. The yoghurt will drip very slowly.
6. After 12 hours, the cheese will be firmer. After 24 hours, it will be very firm.
7. Transfer the labneh to a bowl and drizzle olive oil on top.
8. Sprinkle with a little zaatar, pistachios or some dried rose petals and enjoy with pita bread.