Labneh is a spreadable Syrian cheese made from strained yogurt. We use “fresh from the cow” yogurt, but quality store yogurt will also work. It is very easy and so delicious–it is what cream cheese wants to be when it grows up! The Labneh can last for two weeks or more in the fridge, without the nuts.
1. Put the strainer over a bowl and line with the cloth. Pour the yogurt into the strainer and twist the edges of the fabric to form a bag shape. Put the weight on top. (The idea is to force the whey—the liquid in the yogurt—out.) Place in the fridge to strain for about 3 days. You will lose about ¾ of the volume of the yogurt as it transitions to thick, creamy Labneh. (It will need to be as thick as cream cheese to make the balls.)
2. Add a teaspoon of salt mixture, then taste and add more if you would like. Form the mixture into small balls. Roll in nuts, dried rose petals and/or pomegranate seeds for an extra pop of color.
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