Labaneh (Yogurt Cheese):

1. 1

   Line a strainer with 2 layers of cheesecloth; place the strainer over a bowl and pour the yogurt into the strainer; set aside at room temperature for at least 8 hours or until very, very thick.

2. 2

   If using the garlic, push it through a garlic press and stir into the thickened labaneh.

3. 3

   Refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.