Once a week, usually on Saturday, I make labneh. I stir a teaspoon of sea salt and a little lemon juice into a tub of yogurt, pour it into a sieve I have lined with muslin and let it quietly drip overnight into a bowl. The next morning there is a pool of the milky whey that has seeped drop by drop through the cloth, and a snow-white parcel of curds firm enough to spread.
Making labneh is cheaper than buying it. Most people use a large tub of natural yogurt, not the strained variety, and salt. I squeeze
