- 32 ounces whole fat, plain yogurt
- 2 1/2 tablespoons olive oil
- 1/2 lemon, plus zest from it
- 1/2 sea salt
- 1/2 teaspoon thyme (or 1 1/2 teaspoon fresh chopped thyme)
Directions:
Mix all ingredients together well. Pour into a colander lined with muslin. Tie the muslin to form a bag.
Hang the yoghurt mixture for 2 days in a cold place, setting a pot or bowl underneath to catch the liquid. After the 2 days, remove the Labneh from the muslin. Store in the refrigerator, with olive oil if you wish.
Myrtle's Note: This is a halved recipe, converted from metric measurements. A tub of Dannon plain yogurt is 32 ounces. The recipe called for 35, so I just called it a wash and all turned out very, very well. I hung mine out on the porch during winter, but one suggested place is to do so in a refrigerator. If you use the doubled recipe or do not plan to eat the labneh quickly, the original recipe suggests rolling the labneh into walnut-sized balls, place in a jar, and cover with olive oil. They can last in the refrigerator for six months ... though I cannot fathom someone taking six months to eat labneh!
