Line a large sieve or colander with doubled-over cheesecloth & set over a large bowl. (If using a more densely woven cheesecloth you do not need to double it over).
Mix yogurt with salt & pour into the cheesecloth.
Gather the ends of the excess cheesecloth & tie to a wooden spoon so it can hang. Hang the yogurt over a bowl, allowing 20 cm between the bowl & the yogurt. The yogurt will drop so this is important so it doesn’t end up sitting in the bowl. Leave overnight to drain.
In the morning, gently squeeze the cheesecloth to remove any excess water.
Gently open the cheesecloth. Oil your hands & begin rolling labneh into bite-size spheres.
Roll the balls of labneh in Smoky Almond Dukkah. Place in jars & cover with the extra virgin olive oil.
Recipe Note
Labneh will keep for 2 weeks refrigerated. Remove from refrigerator 30-40 minutes before serving.
