The easiest way to enjoy Labneh is to live next to a Lebanese family. The next best way is to make it yourself

Ingredients  

• ▢ 500 ml whole milk yogurt

To Serve (optional)

• ▢ extra virgin olive oil
• ▢ Za’atar or chopped fresh herbs
• ▢ Warm pita bread
• ▢ Sliced vegetables

Instructions 

• Season the yogurt. Pour the yogurt into a large bowl. Stir in the salt.
• Drain the yogurt. Line another large bowl with a linen or muslin towel (or several layers of cheesecloth.) Pour the yogurt mixture into the towel. Pick up the edges of the towel and tie at the top. Hang from a kitchen sink faucet to drain for 24 to 48 hours. (Alternatively, set a large sieve, lined with linen towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel, or another linen towel. Set aside on the counter, or in the fridge, to drain for 24-48 hours.)
• Serve. Spread the labneh in a bowl and top with extra virgin olive oil, za’atar spice (or chopped fresh herbs like mint or parsley). Add warm pita and fresh veggies for dipping.

Labneh will keep this way up to 2 weeks. Or, for longer storage, preserve it in olive oil. This more labor intensive option works only if the yogurt has been strained for 48 hours forming thicker labneh. At this point, roll the labneh into 3 cm balls. Place them on a large tray lined with a linen towel, cover them with another towel and refrigerate them overnight. When ready, place the labneh balls in a clean jar and pour high quality olive oil over them, making sure the labneh balls are completely submerged. Cover and refrigerate until needed; it’ll be good for months this way.