1 quart (32 ounces) organic, plain, whole milk Greek yogurt
1 teaspoon sea salt
Open the yogurt container; add and stir in the salt.
Place a wire mesh strainer large enough to hold all the yogurt over a bowl sufficiently deep to keep the bottom of the strainer at least 1-inch from the bowl's bottom.
Cut a 1-yard square piece of unbleached, cotton cheesecloth (preferably made from organic cotton) and rinse the cheesecloth under cold water, wringing as much water from it as possible. Spread the cheesecloth out and place it into the center of the strainer with the extra cheesecloth hanging over the bowl's sides.
Transfer the yogurt into the cheesecloth-lined strainer. Fold the cheesecloth over the yogurt, place a clean plate over the yogurt so it sits on top of the yogurt, and then place a large can or bottle on the plate. Place in the refrigerator for at least 24 and up to 48 hours.
Once drained (the liquid in the bowl's bottom is whey), transfer the cheese to a bowl, cover, and refrigerate.
Serving suggestion: Spoon out the labneh into a bowl, distribute fresh-snipped organic chives over the top and serve as an appetizer with organic vegetables and/or crackers.
Makes about 24 ounces of cheese.
Nutrition values per tablespoon: 21 calories (47.3 percent from fat), 1.1 g fat (0.9 g saturated fat), 1.3 g carbohydrates, 0.9 g sugars, 0 g fiber, 1.5 g protein, 5 mg cholesterol, 45 mg sodium.
SaltSense: Omitting the added salt reduces the sodium per serving to 8 milligrams.