Download ImageWatch Video IngredientsYoghurt Cheese900 g Turkish/Greek yoghurt (dairy or plant based)1 tsp saltSuggested Coatingssesame seeds (white or black)black cumin seeds (also known as habbatus sauda)poppy seedsground sumacblack peppercorns (freshly ground)ground pistachiodried thymedried mintzaatarAleppo pepperStepsLine a mesh strainer with 2 layers of cheesecloth & place it over a large bowl.Add salt into yoghurt, stir well & pour into lined strainer.Bring corners of cheesecloth together, twist tightly around yoghurt & tie to make a parcel.Place a small plate on top to weigh it down & set in the fridge for 24-48 hrs.When labneh has reached desired consistency, remove drained liquid also known as whey (reserve to add into soups) & turn it out of the bag.Lightly oil hands & roll labneh into 1 inch balls.Roll each ball in the coating of your choice, serve with fresh crusty bread or crackers, as part of a cheese or mezze platter, or on top of a salad.To store, place in an airtight container in the refrigerator (best consumed within 24 hrs but plain cheese will last abt 1 wk) Source : www.instagram.com