Recipe: Labneh

1. Line a strainer with a double layer of cheesecloth. Place the strainer inside a stainless steel mixing bowl to catch the liquid that drains off. Spread the yogurt out on the inside of the lined strainer. Cover with film wrap and refrigerate for 24 hours. The excess whey will drip away through the strainer, leaving behind the thick labneh yogurt.

2. Place the labneh in a disposable pastry bag and hold under refrigeration for service.