Labneh is strained yogurt and has a cheeselike consistency. It makes a great alternative to sour or cream cheese. Spread it on bread, bagels, or fresh pita. It is popular for breakfast in the Middle East.
- 3 cups yogurt (plain)
- 1 teaspoon salt
In a medium bowl, combine yogurt and salt.
Place mixture in the middle of a large cheesecloth. Bring the sides of the cheesecloth together, making a pouch. Tie the "pouch" with string or twist tie.
Hang in the refrigerator for 12-24 hours with a bowl underneath to catch the whey. You can tie the pouch to a rack in the refrigerator and place a bowl on the shelf below to catch.