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Raw Milk Yogurt Cheese (Labneh Style)

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Ingredients
  

  • 1 quart raw milk yogurt homemade or store-bought with live cultures
  • 1/2 teaspoon salt
  • Optional: herbs thyme, dill, garlic, chives, olive oil drizzle

Instructions
 

  • Line a colander with cheesecloth and set it over a bowl.
  • Pour yogurt into the lined colander. Sprinkle with salt.
  • Gather up the cloth and tie or fold it over. Refrigerate 12–24 hours; the longer it drains, the thicker the labneh.
  • Transfer yogurt cheese to a container. Stir in herbs or spices if desired.