• Take yogurt/curd in a bowl. Add finely chopped green chili, finely chopped coriander leaves and salt. Mix well.
• Transfer the spiced yogurt to a cheesecloth/muslin cloth, bring the edges together and tie.
• Keep the cheesecloth on a sieve and keep a bowl under the sieve to catch the whey water
• Keep this bowl in the fridge to drain overnight or a minimum of 5 hours. I kept overnight. .
• Next day morning, remove the thick curd cheese, from the cheese cloth and roll it to a ball.
• Use it as a spread on breads, flatbreads, rolls and wraps. Choices are endless. We enjoyed this spiced cheese with pan marino bread.

How to Store

• Roll the labneh into a ball, coat it with some olive oil and store in the refrigerator in an air-tight container for 1-2 weeks.
• If storing for more, pinch them into small balls, add it to a clean jar and cover it with olive oil to the brim.

Don't waste the whey

• The collected way can be used to make flatbreads, add it to your soups or your salad dressings.