Labne

Add the salt to the yoghout. Put it into a small cotton bag (not a cheesecloth) and leave to drain into the sink by hanging on the kitchen tap overnight. A good way to get all the yoghurt into the bag without it going all over the place is to lodge a small sieve over a small sink and place the open bag into it so the yoghurt is easy to spoon in. In the morning turn it out into a bowl, sprinkle generously with dried mint and add a long glug of olive oil. Delicious on toast for breakfast, with olives, or part of a mezze meal. There are two cotton bags, copied from Rachel's original bag, in circulation in the family. It seems you can also use a large J cloth, or maybe two cloths together if the weave is too loose.