Lebne cheese is basically strained yogurt. I use Cyclops organic yogurt (green top) which I find to be the best for making labne. Use think plain yogurt which is just yogurt (no added gelatin or other thickeners).
To strain the yogurt I used a cotton cloth, not too fine, but finer that a muslin cloth or cheese cloth. Tight well and hang in the fridge with a container underneath to collect the liquid. Leave it for at least one night and one day. Two days if you can.
Here is your labne: you can spread it on bead, or spoon it on salads or hot food or nachos, but what I like best is to make little labne balls. Oil your hands with olive oil and shape small balls (about the size of a walnut). Add some more olive oil, salt and herbs or spices, like cumin seeds, coriander seeds, chili flakes, garlic, bay leaves, pepper, smoked salt, or anything that takes your fancy! I also like to roll them in dukka! If you fill a jar with olive oil to completely cover you labne balls, and add a few peeled garlic cloves, it will last several weeks.
Photos and Recipes by Alessandra Zecchini ©