Greek Yogurt Labneh
- 2 cups plain 2% fat or whole Fage Greek yogurt
- 1/2 cup (or more) good-quality extra-virgin olive oil
- 3 tablespoons finely minced fresh herbs (such as tarragon, parsley, and chives)
- 1/2 teaspoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- Cheesecloth
- Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
- Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.
- Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.
yogurt, olive oil, fresh herbs, lemon zest, kosher salt, cheesecloth
Taken from www.epicurious.com/recipes/food/views/greek-yogurt-labneh-51134560 (may not work)