Thick Strained Yogurt Labneh with Olive Oil and Mint

What you need

• 1 kg (4 cups) plain whole-milk yogurt
• 1 tsp fine sea salt
• 2 tbsp extra-virgin olive oil, for serving
• 1 tsp dried mint, for serving

Method

Restated from the original video

1. 1

   Line a large sieve with a double layer of cheesecloth and set it over a deep bowl, leaving a gap between the sieve and the bottom of the bowl.

2. 2

   Stir the salt into the yogurt, then spoon it into the cloth.

3. 3

   Fold the cloth over the top, cover the bowl with a plate and refrigerate.

4. 4

   Drain for 12 hours for a spreadable labneh, or up to 24 hours for a firm one that can be rolled into balls. Pour off the liquid that collects in the bowl once or twice.

5. 5

   Scrape the labneh into a shallow bowl and swirl the top with the back of a spoon.

6. 6

   Drizzle with the olive oil and sprinkle with the mint.

7. 7

   Keep leftovers in a covered container in the fridge for up to 1 week.

Imported from manusmenu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.