Homemade “Labne” Cheese
This cheese is very typical to the middle east. We eat it with Pita bread, olives and tea.
Once you make it at home, you will never go back to buying it at the store. It’s a promise.
1 liter plain yogurt (not fat free)
½ tsp salt
and yogurt. Put in a gauze or diaper cloth, or even in a kitchen towel.
Hang it on the kitchen faucet to drain for the night.
The cheese is ready after 12-24 hours. The longer you leave it, the thicker it will get.
That’s it. The cheese is ready. Top it with some Zaatar and olive oil.
Top with olive oil and zaatar.