INGREDIENTS:

FOR THE LABNEH

• 2 quarts whole milk Greek yogurt
• 2 Tablespoons kosher salt

LET’S GET COOKING

1. Add 1 Tablespoon of salt to each quart of Greek yogurt and mix well.
2. Put the lid on the containers and place them back into the refrigerator for 24 hours.
3. Pour the yogurt into a cheesecloth-lined colander. Place the colander in a bowl to drain, and return it to the refrigerator for 24-48 hours, depending on your desired consistency.
4. The labneh is ready to serve immediately.  It can be stored in the original yogurt container.
5. Adjust salt and drain time according to taste.