Labneh making is pretty straightforward and can be formed into balls and preserved in oil.
Mariam shows us how to make labneh, step by step:
Dede shows us how she makes plain labneh then flavors it:
The labneh I’ve had before (at a restaurant) was over-the-top in a good way rich and creamy, so may guess is how tasty it is is greatly affected by the yoghurt you use and the milk/cream it’s made with.
The labneh can be preserved in oil and in this way stored for months without refrigeration. To do so, the labneh is drained for longer and formed into balls (labneh makboos).
Evelyn write “This is an old-world recipe. It is really just drained, salted yoghurt, very easy to make and very easy to preserve. I guarantee that once you have made these and tasted how delicious they are, they will become a staple in your home.
Read more: http://www.food.com/recipe/yogurt-cheese-labneh-88089#ixzz1pn4sP7oS” and gives this recipe
The recipe proceeds pretty much like Dede and Mariam’s tutorials but instead of draining the yoghurt for 12 hours or overnight you drain the yoghurt for something like 24 hours, until you are able to form the yoghurt into balls, which you then chill in the fridge to firm up further. The balls are then put into a heat sterilized jar and covered with oil.
I assume that getting out as much water as possible is important in being able to preserve these balls – though the active yoghurt culture will also play its part.