Labneh (Yogurt Cheese)

I first tried Labneh as a teenager, and fell in love with it’s tangy taste.  A middle eastern friend introduced me to this.  We ate it spread on a pita bread with scrambled eggs, fresh tomato, cucumber and green onion.  This is an awesome breakfast and Labneh is so much healthier than a cream cheese.  It is unbelievably easy to make.  Give it a try.  You could also stir in some fresh herbs or roasted garlic and drizzle on a bit of olive oil and serve as a dip (with warmed pita or veggies). 


Plain Yogurt (1 big container) 500ml (use the variety with no added gelatin etc.)
Pinch of salt

Cheesecloth (or paper towel, coffee filter even works in a pinch)
Fine Mesh strainer
Measuring cup or bowl

Stir together Yogurt and Salt.  Place overnight in cheesecloth in a fine mesh strainer over a large measuring cup or bowl to catch all the liquid.  Let strain out moisture overnight.  12-24 hours.  There you have it.  How easy is that!


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