Homemade Labneh Cheese

Step 1Combine the yoghurt, lemon juice and salt in a bowl.

Step 2Place a strainer, lined with a clean cloth or muslin, over a large bowl.

Step 3Pour yoghurt into the strainer, gently fold the cloth over the top.

Step 4Place in refrigerator for 24 hours to strain.

Step 5Or leave for up to 48 hours if you’re going to make the labne balls using your hands. You can use the leftover whey to keep your mayo fresh for weeks.

Step 6Once strained, add any additional seasonings, spoon into containers, swirl the top with the back of a spoon and drizzle with the olive oil.

Step 7Store in the refrigerator for up to 5 days. Labne balls in oil can be stored in the refrigerator for up to 2 months.