Labneh (Creamy Yogurt Cheese)

2 tubs of whole milk yogurt
2 teaspoons salt
1 unused clean pillow case or cheese cloth
2 large bowls
Strainer that fits into the bowl
To store:
Glass container
How2:
Take the yogurt, place in a large bowl, mix with a whisk to break it up and make it creamy.
Add the salt, mix again.
Take the pillow case drench it under water, squeeze excess water out.
Place the wet case into a the large bowl ,opening it up while the edges drape over the sides.
Pour the yogurt mixture into the pillow case.
Collect the sides together and with your hands push down to have the yogurt in one part of the pillow cause squeeze slightly to remove some of the liquid.
Take the excess fabric and tie a tight knot.
Some people hang theirs from a cabinet to get excess water before refrigerating.
But I prefer to first throw away the first amount of liquid in the bowl, place a standing strainer and place the bag of yogurt on the strainer. You may place a heavy pot on it and place in the fridge for 24 hours.
the liquid will drain away leaving you with a soft creamy cheese.
You may keep it for a bit extra if u like it a bit more dry.
At this stage you may remove it from the bag place in a glass container, or as you can see in the pictures i have rolled mines and put them in a jar and poured olive oil over them.
Eat with pita bread, fresh vegetables or on a bagel!
ENJOY!
TIPS: If you make them into balls you may take them out of the oil and roll them in herbs before eating. You may also use lower fat yogurt!