Labaneh Cheese

1. Spread a towel or cheesecloth over a bowl.
2. Pour the whole milk yogurt onto the cloth. Add the sea salt and mix well.
3. Tie the edges of the towel together to create a suspended bundle. Hang the yogurt to drain for one to two days. Traditionally, this can be done from a kitchen tap, or over a laundry rack – anywhere it can hang without moving.
4. Place an empty bowl underneath the hanging yogurt to collect the whey (the watery part that drains).
5. After draining, collect the cheese from the cloth. The texture depends on the draining time:

    - For creamy Labaneh (for spreading): Drain for 12-24 hours.

    - For Labaneh balls (for salads): Drain for 24-48 hours.

    - For grinding like hard cheese: Drain for 48-96 hours (after 48 hours, place in the fridge uncovered).

6. Labaneh can be kept at room temperature if the top is covered with olive oil, or stored in the fridge.