Labneh with Olive Oil

Step 1

Line a fine-mesh strainer with two layers of cheesecloth, letting the cloth hang over the edges so you can fold it up later to cover the yogurt.

Step 2

Pour the 2 cups yogurt into the lined strainer and stir in the salt until fully mixed.

Step 3

Fold the overhanging cheesecloth up and over the yogurt to cover it completely, then place the strainer over a bowl deep enough that the bottom of the strainer sits at least 1 inch above the bowl (whey will drain into it).

Step 4

Refrigerate overnight—at least 12 hours—until the yogurt is thick, spreadable, and about one-third of its original volume has drained as clear liquid (whey) into the bowl below.

Step 5

Gather the edges of the cheesecloth and gently lift the ball of labneh out of the strainer, squeezing very lightly to remove any trapped whey.

Step 6

Transfer the labneh to a serving bowl or plate, using the back of a spoon to gently spread it into a shallow, dimpled circle about 1/2 inch thick, like a soft mound.

Step 7

Pour the 3 tablespoons of extra-virgin olive oil in a slow, thin spiral over the surface of the labneh, letting it pool in the dimples and coat the edges.

Step 8

Serve immediately with warm pita bread, fresh vegetables, or crackers for dipping.