Mudabbala (Mukazzala) Labneh

Ingredients

• 5 kg sour milk (laban rayeb) or plain yogurt
• 1 tablespoon coarse salt
• Vegetable oil (for covering)

Method

1. Sprinkle the tablespoon of coarse salt over the milk/yogurt and stir well until the salt dissolves.
2. Place the milk in a cheesecloth bag used for straining to make labneh. You may use a clean, sterilized pillowcase if needed.
3. Set the bag in a strainer inside the refrigerator with a bowl underneath. Empty the bowl of drained liquid every two hours.
4. Let it drain for 2 to 3 days until it is very well strained.
5. After that time, open the bag, divide the labneh into small pieces and spread them on a clean cloth for 8 hours to remove remaining moisture.
   Timers: 480 min
6. Afterward, roll the pieces into small balls and place them in a sterilized, airtight glass jar.
7. Completely cover the labneh balls with vegetable oil to preserve them.
8. Store the jars in the refrigerator if the weather is hot.
9. When serving, you can add za'atar, paprika, or nigella (black) seeds.
10. Mudabbala labneh method from a friend and site cook
11. How to prepare kimouna via this link
12. Here is how to make Shanklish cheese
13. For more preserved-food recipes see pickled cucumber