Labneh is a yoghurt cheese similar to greek yoghurt. This recipe goes great drizzled with honey, fruit preserves, fruity syrups, and other desserts, like lemony-cinnamon baked pears.
Place wire strainer in the bowl.
Line the strainer with cheese cloth.
Put yoghurt into strainer and add salt.
Cover the yoghurt with plastic wrap, and place the bowl in the refrigerator for at least four hours and up to three days depending on desired thickness.
The longer the yoghurt sits, the thicker it becomes.
Reserve the whey (the liquid in the bowl). If you think your labneh is too thick, you can add some whey back until it's the consistency you like.
Any whey leftover can be used to add protein to and/or replace milk in oatmeal, cookies, and muffins.
Eat plain or top with whatever you like and enjoy!