Labneh with Olive Oil

Start the labneh by mixing 500 g of white yogurt with a teaspoon of salt. Stir until smooth. For a bolder flavor, add a crushed garlic clove and a tablespoon of lemon juice.

Line a sieve with a double layer of cloth or a clean kitchen towel and pour in the salted yogurt. Tie the corners into a knot, set the sieve over a bowl and place in the fridge. Now you wait. After 12 hours it is soft like ricotta, after 24 hours firm like fresh cheese.

Transfer the finished spread to a plate. Use the back of a spoon to swirl the surface, then drizzle generously with olive oil. Sprinkle with dried mint. Serve with Arabic bread or vegetables as part of a mezze.