Labaneh

Mix together all of the ingredients and set aside. Line a colander with cheese cloth or butter muslin.

Pour the yogurt mixture into the middle of the cheese cloth and then gather up the edges and tie then into a knot.

Hang on a hook to let the whey drain off into a bowl.

Strain for 4 hours for a loose labaneh. 8 hours for a consistency like cream cheese. 12+ hours for a thick consistency to make labaneh balls to store in fruity Olive oil.