Once you have your homemade yogurt, turning it into soft cheese isn’t too terribly hard. Labneh is Arabic for ‘strained yogurt’ and it is literally that simple to make. The texture is the same a soft goat cheese and labneh has a similar tang to it.
It contains the same active cultures that yogurt does, making it super good for your tummy! I could see using it in place of goat cheese in recipes or baking it in spicy tomato sauce and spreading it hot on crusty bread.
We tend to make a batch from 1 quart of the yogurt we make and it doesn’t really last long enough for us to use it in anything. All you have to do is stir a teaspoon of salt per quart into your yogurt and pour into a towel as modern cheese cloth is much too loose. We use an old, clean rag with a pretty open weave. We suspend it over a bowl in the fridge for 24 hours and then dig in! You can use the whey (the ‘water’ that drains off) in baked goods in place of milk.