Labne is a strained yogurt 'cheese', to make it you just need plain yogurt (I used a pot Straight Up from The Collective Dairy). To strain the yogurt I used a cotton cloth, not too fine, but finer that a muslin cloth or cheese cloth. Place the cloth in a fine mesh strainer over a bowl, spoon the yogurt in, close the cloth over it and top with plate that will fit the shape of the strainer, and then with a weight. Leave in the fridge for one or even two days if you can. The collected liquid can be used in baking, and what you are left with is a creamy labne, ready eating, for spreading, or to make Labne balls.
Photos and Recipes by Alessandra Zecchini ©