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1
In a large bowl stir the salt into the yoghurt.
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2
Spoon the yoghurt in the center of a piece of doubled cheesecloth or soft cotton fabric (preferably undyed and immaculately clean).
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3
Pull corners up and tie tightly.
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4
Suspend from a stationary object over a bowl (to catch liquid).
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5
Let this hang overnight or about 12 hours.
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6
When well drained it will be the consistency of cottage cheese.
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7
Remove from the cloth.
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8
Store covered in the refrigerator until needed.
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9
You can mix in fresh or dried herbs, minced garlic, pepper flakes, anything you would use to make an herbed cheese.
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10
Or you could drizzle with olive oil, sprinkle with fresh lemon juice and some cumin and dip pita crisps into it-- The sky's the limit really- so many uses!
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11
To make Yoghurt Cheese Balls (Labneh Makbus) (a great little appetizer!), drain the yoghurt for 10-12 hours longer.
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12
Take about one tablespoon at a time and roll it into smooth, round balls and place on a tray.
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13
Chill until firm.
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14
This will take several hours.
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15
After they are firm and slightly dried out, place in a sterile, air tight jar, cover with olive oil.
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16
Seal the jar and store at room temperature.
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17
The labneh will keep this way for several months but you will have eaten them all up long before that!
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18
Enjoy Labneh Makbus cut into halves, drizzled with olive oil and eaten with olives and fresh pita bread.
