Ingredients
1 1/2 quart of fresh yogurt
1 teaspoon salt
1/2 cup extra virgin olive oil
1 tablespoon finely chopped dill
1 teaspoon chopped chives
1 tablespoon finely chopped dill
1 teaspoon chopped chives
Process
Place the strainer over the bowl.
Fold the cheesecloth into quarters and place it inside the colander.
Mix the yogurt with the unrefined salt.
Pour the yogurt and salt mixture into the strainer that holds the cheesecloth.
Tie the cheesecloth and secure the strainer. Make sure there is enough space between the strainer and the bowl to ensure that the whey does not reach the strainer during the casting process.
After straining the yogurt for about 48 hours, gently remove the cheesecloth.
Make small balls of labneh, which are the size of a walnut, and place them in a Mason jar with dill and fresh chives, then cover with the oil.