Labneh

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1. 1Step 1: Place the strainer over a bowl. Line the strainer with your chosen cloth (cheesecloth, nut-milk bag, tea towel, or clean cotton diaper).
2. 2Step 2: Pour in the yogurt, add 1 tsp salt and (optional) 2 Tbsp lemon juice. Mix gently so salt and lemon are evenly distributed.
3. 3Step 3: Fold the cloth over the yogurt and place the whole setup in the refrigerator.
4. 4Step 4: Drain for at least 8 hours; 12–24 hours will yield thicker labneh. Occasionally lift the cloth and empty whey from the bowl so the yogurt can continue to drain.
5. 5Step 5: When thickened to your liking, transfer labneh to a container. Store in the refrigerator up to about 1–2 weeks.