Labneh is a Lebanese soft fresh cheese which is eaten within days of preparation.  It is the easiest cheese to make that we know of, simply prepared from yogurt.  See my yogurt page for how to prepare yogurt:

1. Stir up two cups of yogurt to a smooth consistency.
2. Place a sterile handkerchief in a medium sized bowl (larger than 16 ounces).
3. Pour the stirred yogurt into the cloth.
4. Lifting the four corners of the cloth to make a "sling" and suspend over the bowl to catch the whey which drips through.  (I used a strong rubber band looped around the four corners and over a faucet to suspend the cloth.  Some people let the whey go down the drain.)
5. Let drain for about 12 hours, remove creamy cheese from cloth, add salt to taste.  Store in the refrigerator (being a fresh cheese, it should be eaten within a few days).

1. mound in a plate
2. drown in olive oil
3. sprinkle with pulverized spearmint
4. surround with Greek black olives.

 

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