Labneh~ A Creamy Yogurt Cheese

1. 1

   Mix the yogurt with the salt.

2. 2

   Spoon into a clean cheese cloth (muslin) or you can use a dish towel.

3. 3

   Tie the corners of the cloth and hang it at a convenient cooler place in your kitchen for about 2 hours. Keep a bowl underneath to collect the liquid or whey.

4. 4

   Put it in the refrigerator and let it drain more for 48-72 hours more.

5. 5

   To serve, place the yogurt cheese ball on a plate and flatten the surface. Make a little well and fill with extra virgin olive oil & sprinkle the Sumac on top. Garnish with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.