Receta Got Your Goat: How to Make Labneh (aka Yogurt Cheese)

After a cooler (and wetter) than usual spring, it feels like summer weather is finally here… and with it come all my usual hot-weather I’ve been making iced tea by the bucket-load, grilling pretty much everything in sight, and on days when even the grill feels like too much work, I’ve been assembling giant (and sometimes overly elaborate) antipasto One of my favourite additions for these platters is homemade labneh, a traditional Middle Eastern dish that’s basically just good-quality yogurt that’s been strained for a couple of days until it’s thick and unctuous like a soft cream cheese, or pushed even further until it’s thick enough to roll into little Personally, I like to strain my labneh until its texture is…