Homemade Labneh
Ingredients
Method
Line a fine-mesh sieve with a double layer of cheesecloth or paper towels, leaving some overhang; set over a medium bowl. Place one 32-oz. container plain whole-milk yogurt in sieve and cover with overhang. Chill at least 18 hours and, preferably, up to 3 days.
Uncover yogurt and transfer to a another medium bowl; whisk until light and smooth, about 1 minute. Transfer to an airtight container and chill. Pour whey remaining in bowl into a 1-pint jar or airtight container (you should have about 1½ cups); cover and chill separately. Do ahead: Labneh and whey can be made 1 week ahead. Keep chilled.