Labneh

The Stuff:

• 6 cups highest fat yogurt, preferably sheep
• 2 teaspoons salt
• Olive oil
• Your choice of Never Not Eating blends for garnish

The Method:

• Mix the yogurt and salt and place in 4 layers of cheese cloth, and tie the corners together.
• Hang the yogurt over the sink or a bowl and let drain for 24 hours.
• Chill for 12 hours, or until it reaches your desired consistency.
• Transfer to a jar and top with olive oil, seal well.
• Serving suggestion: sprinkle any of your favourite Never Not Eating spice blends over top and serve with pita. Our favourite pairings are Chraime, Baharat, Sumac S&P or Za’atar. 

• Optional: If you want to make labneh balls roll the labneh into 1-inch balls, roll in Never Not Eating Za’atar or Sumac S&P and cover with olive oil. These do not need to be refrigerated, as the oil will keep them from spoiling.