I decided to make labne cheese on a whim the other day, and while I’m pretty sure this isn’t the exact recipe, what I concocted was mighty good. Labne is a strained yogurt cheese recipe from Lebanon and is really good on toasted pita bread.

1/2 container of 0 percent Fage Greek yogurt
salt to taste
2 tbs lemon juice
a dash of paprika
olive oil

Using a cheesecloth (or any thin cloth — I used a handkerchief), squeeze all the liquid out of the Greek yogurt. I do it over a fine mesh strainer and I let it sit for an additional 20 minutes to drain. Take the squeezed out yogurt and transfer it into a bowl. Stir in lemon juice and add salt to taste. Pour a thin layer of olive oil over the whole thing and sprinkle with a dash of paprika. Serve with bread! Or I used mine as a condiment to kebab.