- 1 quart organic plain whole-milk yogurt
- 1 tbsp. fresh lemon juice (approx. 1 lemon)
- 1 tsp. sea salt
- Cheese cloth or a nut milk bag
- Mint sprigs for garnish (optional)
Mix together yogurt, lemon juice, and salt.
Strain for at least 3 days (preferably 1 week) through cheese cloth or nut milk bag.
When straining, make sure your cloth/bag is suspended 1 inch above the bottom of your container.
Once your Lebneh has been strained, put it in an air tight container in the fridge to store. The consistency should be that of a thick cream cheese.
Spread Lebneh on your favorite toasted bread and top with your favorite preserve (I’m really into persimmon preserves right now), finish with with olive oil, salt, and sprigs of mint.