Labna (Yoghurt Cheese) - cooking recipe

Ingredients

2 kg Greek yogurt
75 ml extra virgin olive oil
1 tablespoon salt
1 lemon, juice and rind of, grated
1 tablespoon chopped thyme
4 tablespoons chopped mint

Preparation

Mix all ingredients together well.
Pour into a colander lined with muslin.
Tie the muslin to form a bag.
Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid.
After the 2 days, remove the Labna from the muslin, roll into walnut sized balls.
Place in a large jar, then cover with a light olive oil.