Homemade Labneh

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• 1 quart nonfat plain yogurt
• 1 teaspoon sea salt
• 4 teaspoons za'atar spice mix, spice (approx, see directions)
• 4 tablespoons olive oil
• 2 teaspoons toasted sesame seeds

Recipe

• 1 take a large swath of cheesecloth that you can fold over a few times and lay it out into a colander. affix the colander to a bowl that leaves enough room to catch all of the whey that drips off.
• 2 measure out the sea salt, and put the yogurt into the cheesecloth, gradually mixing the salt in as it's spooned inches.
• 3 tightly bind up the cheesecloth to expedite the straining. let strain in the fridge overnight.
• 4 when done straining, remove the labneh from the cheesecloth and remove any loose strings, discarding the whey and cheesecloth.
• 5 divide the labane up into four bowls or serving dishes that hold about 6 ounces. make wells in the centers of each one.
• 6 pour 1 tablespoon of olive oil into each well, then add 1/2 teaspoon toasted sesame seeds to each as well.
• 7 sprinkle each bowl liberally with za'atar, about 1 teaspoon each.
• 8 serve toasted pitas and falafel, it's heavenly.