Yogurt Cheese (Labneh)

How to prepare yogurt cheese (labneh)

1. Mix the yogurt with the salt.
2. In a strainer placed over a bowl, lay 3 layers of cheesecloth and pour the yogurt into it. Lift the edges of the cheesecloth and tie them securely so the yogurt doesn't leak out.
3. Place a small plate on top of the yogurt bundle, then something heavy on top (a can, for example) and put everything in the refrigerator. Let the yogurt drain for 2 days.
4. Remove the cheesecloth bundle with yogurt from the refrigerator, hang it from something (I tied it under a chair), make sure it's tied securely so it doesn't fall. Place the bowl underneath to collect the whey that will continue to drain. Let it drain outside the fridge for 1 more day.
6. On the third day, the cheese is ready! Unwrap the cheesecloth and remove the cheese. It can be served immediately, spread on toast and drizzled with olive oil and herbs.
7. If you want to keep it longer, you can marinate it.
8. Marinating: oil your hands lightly and form small balls from the cheese. Place the balls in a jar sterilized for 15 minutes in the oven at 180°C (350°F). Add oregano, chili, garlic sliced thinly, and rosemary, then pour olive oil until the balls are covered. Store in the refrigerator.
   * when refrigerated, olive oil becomes gelled and appears cloudy, so don't worry if it looks strange; just take it out of the fridge half an hour before serving to let it regain its appearance.

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