5-6cupsyogurtpreferably sheep milk (at least 3% fat), you can use whole cow's milk too
2tspsalt
Olive oil
Instructions
Mix the yogurt with the salt and pour into the center of a clean cheesecloth. Tie the corners together to form a sack
Hang the sack over the sink or a bowl and let the liquid drain for 24 hours. Hang over a bowl in the refrigerator for another 24 hours or more until it reaches the desired consistency
Transfer to a jar and cover with olive oil. Seal tightly
To serve: spread on a plate and pour over some olive oil
To make labane balls: Prepare thick labane and roll it into 2-3 cm (1 inch) balls. Transfer to a jar and cover completely with olive oil. Seal tightly. No refrigeration is needed as the oil will keep the cheese from spoiling