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Food & Drink
full-fat plain Greek yogurt (do not use low or nonfat!)
1/2 teaspoon kosher salt (I like mine salty, so I actually use a bit more than this — adjust according to your taste)
1 tablespoon freshly squeezed lemon juice
Olive oil and za'atar or honey, for serving (optional)
Place a sieve over a deep bowl, and line with cheesecloth or other loosely woven cloth so that it overhangs on the sides.
In a separate bowl, whisk together yogurt, salt, and lemon juice. Scrape into the prepared sieve, and cover the yogurt with the overlapping fabric. Place in refrigerator and let drain for 12 to 24 hours (the longer, the thicker. I usually like about 16 hours).
Once drained, flip the labneh out into another bowl (discard the liquid — whey — or use for marinating meat!) and whisk it by hand for a couple minutes until light and shiny. This makes it exceptionally creamy and luscious. You can technically skip this step, but it's really worth the extra effort . . . I promise! Garnish it as desired and serve.