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Ingredients
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Labneh
To serve
Method
Labneh
Mix and salt
In a medium bowl, whisk the yogurt with the kosher salt until smooth and the salt is evenly distributed. Taste and adjust salt if desired — remember the labneh will concentrate and taste slightly saltier after draining.
Prepare draining setup
Line a fine-mesh sieve or colander with a double layer of cheesecloth or a clean, thin kitchen towel and set it over a bowl large enough to catch whey. Make sure the cloth hangs over the edges so you can gather it.
Transfer and tie
Spoon the salted yogurt into the lined sieve, smoothing the top. Gather the edges of the cloth and tie with kitchen twine (or use a clip) to form a bundle. Leave a little space inside for whey to collect but secure so it won't spill.
Drain
Refrigerate the bundle set over the bowl for 12–24 hours, depending on desired thickness: about 12 hours for a creamy, thick yogurt, 18–24 hours for a dense, spreadable labneh. If you prefer very thick, drain up to 36 hours, emptying the collected whey if it fills the bowl and replacing the bowl if needed.
Unwrap and transfer
Unwrap the drained yogurt. Using a spatula, scrape the labneh into a small bowl and stir gently to a smooth consistency. Reserve whey for use in soups or smoothies if desired.
To serve
Plate
Spoon the labneh onto a shallow serving plate and use the back of the spoon to spread it into a wide, shallow well or a swirl.