500g coconut yoghurt
Juice of one lemon
1 tsp himalayan salt
Combine all ingredients in a bowl.
Place a strainer over a bowl and line with a large cheesecloth. In a pinch a couple of new thin dish cloths will suffice.
Pour yoghurt mixture into the cheesecloth and secure by tying the corners together into a tight bundle.
Place in the fridge for 24-48 hours with a weight on top to strain. I use another tub of coconut yoghurt.
24 Hour Strain with garlic Oil and Za'tar
Put the strained yoghurt mixture in a bowl, create swirl shapes in the surface with a spoon to create areas of the oil to pool.
Mince a clove of garlic and mix with two tablespoons of olive oil.
Pour oil over labneh and dust with a tablespoon of za'tar or dukkah before serving.
48 Strain with Garlic Chili Oil
Mix 1.5 tablespoons of chili flakes and two garlic cloves sliced into one cup of good quality olive oil.
Pour 1cm of the oil into the jar you'll be keeping your labneh and swirl around the jar to coat the sides so your balls of labneh don't stick.
Take a tsp of labneh and, with damp hands, roll into a ball shape.
Drop each ball gently into the oil until you have a full layer, top with more oil and continue this process until you have run out of mixture.
Cover the remaining balls with more oil in necessary.
Store in the fridge for up to a week (this may and should last longer but it hasn't lasted long enough in my fridge to truly test this theory).