2 cups plain yoghurt of choice (Greek works great)
Line a strainer with cheesecloth or a chux cloth and place strainer over a bowl.
Put yoghurt in cloth, secure at top and place in the fridge. Leave for 12-48 hours dependant on desired consistency.
Once strained the labna can be stored in a container in the fridge for up to a week.
*Labne can be used as a healthier substitute for cream cheese or sour cream or can be flavoured to add something extra to a dish. I love using it instead of sourcream for burrito bowls and other recipes such as stroganoff. It also works great for sweet recipes such as topping pancakes. Just add vanilla essence and rice malt syrup at the end.