How to make it

  • Line a colander with 2 15-inch squares of fine mesh cheesecloth. Place colander inside a large bowl to collect whey. Pour yogurt and salt mixture into cheesecloth-lined colander. Gather up sides and tie together with twine, creating a sealed, tight package. Cover colander/bowl with plastic wrap and refrigerate.
  • Allow yogurt to drain in the refrigerator for at least 8 hours or up to 24 hours. The longer you allow it to drain, the thicker your yogurt cheese will be. I drain mine for 24 hours and am left with about 1 1/2 cups.
  • Serve as is, or stir in your seasonings of choice. I add about 2-3 T za’atar to 1 1/2 cups labneh and serve with a drizzle of olive oil, a sprinkling of kosher salt, additional za’atar and warm pita. Or stir in a few tablespoons of tahini, a minced garlic clove, freshly squeezed lemon juice and kosher salt.
  • Za'atar:
  • Stir together all ingredients in a small bowl.

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