Yoghurt Cheese (Labna) - cooking recipe

Ingredients

500 ml plain low-fat yogurt (best quality you can find)
salt (optional)
Serving suggestion
olive oil
mint leaf

Preparation

Place a sieve over a large bowl. Line the sieve with a piece of cheesecloth or a Chux cloth.
Stir your yoghurt well then pour into the cloth in the sieve. Fold the sides of the cloth over the yoghurt.
Place the bowl & sieve into the fridge and leave to drain for up to 48 hours. I like to drain the whey every few hours so I can monitor the progress.
The cheese is ready when it is not releasing any whey. At this point taste and season with salt, if desired. Shape into a ball/mound.
Use as you would any other soft cheese. To serve with dips simply drizzle the mound with good olive oil and garnish with shredded mint.