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.
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First add a teaspoon of salt and some spices or herbs (if desired) to 16 ounces of plain yogurt.
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Pour it in cheesecloth and then in a fine mesh strainer to drain in the frig overnight.
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I place a bowl on top of the cheesecloth to help press out the fluid.
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The fluid which drains out is called whey. It can be added to bones which you're cooking off for soup.
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By the next day, you've got a wonderfully tangy and tasty cheese!
