Labneh

Directions

1. 1
   Steps
2. 2
   Whisk the salt into the yogurt.
3. 3
   Wet a clean piece of food-safe cotton fabric such as a butter muslin and wring out any excess water. You can also use a large coffee filter or even a wet paper towel. Line the inside of a wire sieve with the damp cloth or filter and set it over a bowl.
4. 4
   Pour the yogurt into the lined sieve. Cover and refrigerate for 2-3 hours. Youll have a lot of whey accumulated in the bottom of the bowl which you can discard (or save and use to marinate meat or fish).
5. 5
   Put the sieve back over the bowl and continue to drain the yogurt overnight.
6. 6
   When the Labneh is done, it should be at least as thick as soft butter, but you can continue straining it longer if you want it to be firmer.
7. 7
   Transfer the Labneh to a serving dish and use a spoon to flatten it out and make swirls in the top.
8. 8
   Drizzle the Labneh with good olive oil.
9. 9
   Garnish with zaatar and sumac.