Labneh
Serves: approximately 1 1⁄4 cups
 
Ingredients
  • 1¼ cups 5% Greek yogurt*
  • ¼ teaspoon salt
  • ¼ teaspoon fresh lemon juice
Instructions
  1. In a small bowl, stir together yogurt, salt, and lemon juice. Transfer mixture to a clean cheesecloth. Gather cheesecloth to encase yogurt mixture, and tie with twine. Place yogurt bundle in a colander and suspend colander over a bowl. Refrigerate for 24 hours.
  2. Remove labneh from cheesecloth and place in an airtight container. Store in the refrigerator for up to 2 weeks.
Notes
*We used Fage.
Recipe by TeaTime Magazine at https://teatimemagazine.com/garam-masala-grilled-chicken-black-eyed-pea-canapes-recipe/