Authentic home cooking from Lebanon, with US measurements. 
Open in Cookpad AppSteps
- 1
Mix the salt into the yogurt and place it in a clean cheesecloth washed with vinegar and salt.
- 2
Place it in a strainer in the refrigerator for 4 days to remove all the water.
- 3
Once the water is removed, shape the yogurt into balls and spread them on a cloth. Leave them in a room to air dry, ensuring no water remains.
- 4
Add a little olive oil and gradually mix it into the labneh, adjusting the amount based on the quantity of labneh.
- 5
Seal the jar. After 15 days, it will be ready to eat.
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