- 1 lb (454 g) plain yogurt
- 1 tsp kosher salt
Makes about 2 cups (500 G)
Place a strainer over a large bowl and line it with 4 layers of cheesecloth. Mix the yogurt and salt together and pour onto the cheesecloth. Allow to drain in the fridge for at least 8 hours or longer.
It will keep in an airtight container in the fridge for up to 3 days.
Plate the labane, drizzle with olive oil and season with za’atar. Alternatively, mix with chopped green olives.
Excerpted from Modern Israeli Cooking: 100 New Recipes for Traditional Classics By Danielle Oron. Page Street Publishing.