Making your own labneh is a breeze! Labneh is a very common Middle Eastern strained yogurt, often eaten for breakfast, as an appetizer, or as part of a mezze spread. Much like yogurt, but thicker and creamier due to the removed whey. All you need is a cheesecloth or muslin cloth, some thick greek yogurt, and some time.
2 cups greek yogurt, or goat yogurt
salt to taste
Cover a bowl with cheesecloth, securing it with an elastic band or a piece of string.
Stir salt, to taste, into the greek yogurt and spoon the yogurt onto the cheesecloth and transfer to the fridge for 24 hours to drain excess liquid.
Don’t fret if you forget to add the salt beforehand, you can also stir it in after straining.