Ingredients:

  • 32 ounces (907g) plain, full-fat Greek yogurt
  • 1 teaspoon (6g) kosher salt

Instructions:

  1. Line a sieve or colander with several layers of cheesecloth, ensuring there's plenty of overhang.
  2. In a large mixing bowl, gently stir together the Greek yogurt and salt until evenly combined.
  3. Pour the yogurt mixture into the cheesecloth-lined sieve.
  4. Bring the edges of the cheesecloth together, forming a bundle around the yogurt. Secure the bundle tightly with string or a rubber band.
  5. Place the sieve over a second bowl to catch the whey (liquid). Refrigerate for 24-48 hours, depending on your desired consistency.
  6. After the allotted time, check the labneh's consistency. It should be noticeably thicker than when you started.
  7. Remove the labneh from the cheesecloth and transfer it to an airtight container. Store in the refrigerator for up to 1 week.