Make Your Own Yogurt Cheese (Labneh)

Directions

1. Layer 3 or 4 sheets of cheesecloth over a large bowl.
2. Pour 500 to 1000 mL (2 to 4 cups) plain yogurt into the cheesecloth.
3. Pull corners up, tie the ends together and suspend over the bowl in the refrigerator while it drains.
4. The longer it drains (24 to 36 hours), the thicker the ‘yogurt cheese’ will become.
5. Try this as a spread on bread—delicious with walnuts and raisins rolled up on a piece of pita.