Yogurt Cheese (LABNEE or LABNEH, pronounced lah-bah-neh)

In The Middle East, this mild spread often makes an appearance as a breakfast choice. The Syrians are particularly known for their fondness for Yogurt Cheese. It is also one of my family's favorite cheeses.

1 quart plain yogurt (without gelatin)
1 teaspoon salt

Line a strainer with double-thickness cheese-cloth. Place strainer over bowl. Mix yogurt and salt; pour into strainer. Cover and refrigerate at least 12 hours. Unmold onto a plate and shape it how you want (or leave it as is to show the texture of the cheese-cloth).

To Serve Labneh as they do in the Middle East:

1. form into desired shape on a plate ( a slight depression in the middle holds the oil)
2. drown in olive oil
3. sprinkle with pulverized spearmint
4. surround with Greek black olives.

Eat it with toasted pita bread slices, as the Arabs have done for millennia. You can also use it like a slightly tart cream cheese.