The longer the yogurt drains the thicker the Labneh will be. You can fold in chili and freshly chopped soft herbs for a nice sandwich spread. Yield: about 2 cups
- 2½ cup whole milk Greek yogurt
- 1 teaspoon kosher salt
- 2 teaspoons lemon juice
1. Mix all ingredients together in a small bowl.
2. Turn out into a fine mesh strainer and allow to drain over a bowl for up to 3 hours at room temperature or overnight in the refrigerator.
3. Store in an airtight container in the refrigerator for up to 1 week.