Labneh

Labneh, the thick, creamy, fresh cheese that is ubiquitous on tables through the Levant, is easy to make at home from store-bought yogurt. We start with organic full-fat regular (not Greek) yogurt. Our recipe uses 1 quart (1 liter), but feel free to cut the recipe in half or double it. Use a little more or less salt, as you like — if you enjoy eating it with honey, you might want to use half the salt.

Makes about 2 1/4 to 2 1/2 cups (530 to 590 ml).

Ingredients

4 cups (1 liter) whole-milk yogurt

1 teaspoon salt