Homemade Yogurt Cheese (Labné)

In Europe and the Middle East, yogurt cheese is most commonly viewed as a staple of the breakfast table, but in the U.S. it is more often used as a dip for veggies and/or pita bread—although it spreads wonderfully on toast and bagels and its slight tartness is a delightful complement to jam. As a dip with toasted pita, serve on a plate with a depression in the middle, filled with extra virgin olive oil, sprinkle with chopped fresh mint leaves or thyme, and surround with black Mediterranean olives. Or serve with chopped mint as a side to roast lamb.

1 quart fresh plain yogurt (store bought or homemade)

Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over a bowl to catch the drippings. Let drain for 8 hours. The desired consistency is that of soft cream cheese.

Besides the serving suggestions above, you could shape the cheese into little balls and sprinkle with a little olive oil and paprika for an appetizer. It is most commonly served by spreading the cheese evenly on a small plate and sprinkling with a little olive oil just before serving.

Yogurt Cheese Balls (Zanakeel Laban)

To preserve the labana or yogurt cheese for long periods, follow these steps;

Place 1 heaping tablespoon of labana in the palm of the hand; roll into a ball and place on a tray. Repeat, using as much as you wish to preserve.

Allow to stand overnight, then place in sterilized jars and cover with olive oil. Seal and store for future use. This will keep indefinitely, stored in the refrigerator. Serve balls with a little of the olive oil.

Both forms, labana and zanakeel laban, are excellent for appetizers, sandwiches, and as a toast spread.