How to Make Mekazlala Labneh

Ingredients

• 2 kilos yogurt from cow's or goat's milk (or 1 kilo of each type)
• Salt
• Vegetable oil + olive oil

Method

1. Mix the yogurt with a little salt (about 1 teaspoon), then place it inside a fine cloth bag designed for straining yogurt until it turns into labneh.
2. Hang the bag on a faucet, for example over the sink, for about 1 hour to drain, then place it in a colander in the fridge until the yogurt becomes labneh. Discard the liquid that drains from the yogurt several times a day.
   Timers: 60 min
3. After about 24 hours, you’ll have the labneh. Remove it from the bag, shape it into balls, and place the labneh balls on a clean cloth on a tray in the fridge.
   Timers: 1440 min
4. Leave them for one full day, making sure to change the cloth whenever it becomes damp.
5. The next day, rub a little oil on your hands and reshape the balls so they become smooth, then place them in sterilized glass jars.
6. Cover the labneh balls with vegetable oil mixed with a little olive oil.
7. Seal the jars well and store them in a cool, dry place. After opening, add more oil whenever the level drops below the labneh.
8. Mekazlala Labneh Method from our friend and cook at What’s Cooking Today
9. To make yogurt from milk, click the link How to Make Yogurt
10. For the best breakfast honeycomb bread, click the link Honeycomb Bread with Feta Cheese
11. Also try Honeycomb Bread with Cheese, Thyme, and Nutella