We love labneh, even our kids love it, even though it have tart tangy taste to it. Labneh cheese is made from yogurt. You can use goat yogurt or regular yogurt, store bought or home made. The longer you keep the labneh draining, the harder and tartier it will get. If you add a little bit more salt and strain it for 24 hours, you can roll the cheese to balls and serve them rolled in white sesame, black sesame, nut crumbs (like truffles). You can save it covered in olive oil in a glass jar for up to a year. The softer, spread like texture, can be kept in the fridge for up to 2 month covered in a layer of olive oil. You can add heavy cream to the yogurt to make the cheese creamier.
750 cc plain yogurt.
1 teaspoon salt.
Mix yogurt and salt well and place in cheesecloth.
Hang to drain or place in a strainer with weight above it, for 10-12 hours outside the fridge.
Keep in the fridge covered in olive oil for up to 2 months.
Serve with olive oil, zaatar and roasted pine nuts.
For stiffer tartier labneh add a little bit more salt and keep draining for 24 hr. This labneh can be formed into balls and kept covered in olive oil for up to a year.