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Labneh. Love it.

Lately I've gotten hooked on Mediterranean food. One of my favorites is labneh, which is a soft cheese made overnight from plain yogurt. I use it instead of cream cheese on a bagel, or as a spread on crackers or crudites, or drop a dollop on fish or vegetables or in soup.
First add a teaspoon of salt and some spices or herbs (if desired) to 16 ounces of plain yogurt.

Pour it in cheesecloth and then in a fine mesh strainer to drain in the frig overnight.
I place a bowl on top of the cheesecloth to help press out the fluid.
The fluid which drains out is called whey. It can be added to bones which you're cooking off for soup.

By the next day, you've got a wonderfully tangy and tasty cheese!

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