Labneh Bi Toum

1. 1

   Line a large strainer with cheesecloth, and set into a large bowl.

2. 2

   In a large bowl mix the yogurt, garlic, lemon juice, and salt, until fully incorporated.

3. 3

   Place the yogurt mixture in the cheesecloth, and cover it by bringing the edges of the cloth towards the middle. Let drain in the fridge for 24 hours.

4. 4

   After 24 hours, squeeze any excess liquid and place into an airtight container, or serve immediately, garnished with olive oil and dried mint, alongside warm pita and olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.