Labneh

Name: Labneh
Yield: Makes about 2 cups
Ingredients: 2 cups plain whole-milk or 2% Greek yogurt; ½ teaspoon kosher salt

Alison RomanMakes about 2 cupsSource

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Ingredients

2 cups plain whole-milk or 2% Greek yogurt

½ teaspoon kosher salt

Method

Mix yogurt and salt in a small bowl. Line a fine-mesh sieve with 2 layers of cheesecloth and set over a medium bowl. Place yogurt mixture in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2, if you want it slightly thicker. Discard excess liquid.

DO AHEAD: Labneh can be made 1 week ahead. Cover and chill.