Yogurt cheese is prepared and eaten in many countries of the world and is known by different names: Labneh in Lebanon, Saudia Arabia and other Persian Gulf states, Lebni in Armenia, Labne in Turkey and Dali in India, to name a few. When I was growing up, I never liked yogurt that was available in the U.S because of its, to my taste, "slimy" consistency. As an adult, however, my younger daughter Jill intoduced me to yogurt cheese that was called Labne. It was rich and creamy, with a consistancy of soft cream cheese, and had a delicious "tang" to it. I became an immediate fan. Subsequently, I learned how simple it was to make it using good, commercial yogurt products that become available in the market.
How I make it follows::
Place a sieve or strainer, that is lined with several layers of wet, wrung out cheese cloth, over a dish or pan large enough to collect liquid that will drain from the yogurt.
Place yogurt, preferably Mediterranean, Greek or Bulgarian style, into the sieve/strainer and refrigerate overnight or, until the yogurt has reached the consistency of soft cream cheese. Discard the yogurt water.
To serve:
Spoon yogurt cheese onto a plate and mold into a mound shape. Using a spoon, make a well in the center of the mound. Fill well with the best quality of extra virgin olive oil you have available, allowing the oil to "overflow" a little onto the plate. Sprinkle with chopped fresh herbs ( I use Mint but you can use different herbs, Dill, Tarragon or other herb(s) of your choice) and serve with wedges of fresh Pita or Pita chips. ENJOY!
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