Labne is a strained yoghurt. Depending on how long you leave it to drain, it can be eaten as a dip, or rolled into balls and enjoyed plain, or sprinkled with herbs and spices. It is utterly delicious. You won't stop at just one.
One of the simplest and easiest cheeses you can make is labne cheese, or yoghurt cheese as it is also known.
Yoghurt is drained of whey for 2-3 days or until thick enough to be rolled into balls. It is delicious plain, or you can introduce other flavours by keeping it in infused oil or by rolling it in seasonings.
Stir labne through pasta, serve with salads or spread over bread. Don't throw away the marinating oil, you can also add that to the pasta; it can also be used to make dressings or brushed over toasted bread.