1. Line a large sieve with a clean dish towel and place it over a bowl.
  2. Pour in the yogurt, cover with plastic wrap and let drain for 4 to 12 hours in the refrigerator. The yellowish liquid dripping from the yogurt is the whey. You can stir the yogurt from time to time for a uniform texture, which gradually becomes thicker, especially on the perimeter of the sieve. The volume of the yogurt will decrease by about half. The yogurt cheese will keep for up to one week in the refrigerator.


Drained yogurt can be used as a substitute for cream cheese. Add a little sugar, vanilla and orange or lemon zest to the drained yogurt to garnish desserts such as cakes, pies and fruit salads. Labneh is a salty drained yogurt garnish that accompanies almost every Lebanese meal. It is traditionally served in a mezze plate, drizzled with olive oil and accompanied by Arabic bread and olives. A real treat!

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