Labna

Description
The Labna (Yoghurt cheese) is ready to eat immediately, but improves after a couple of days. The oil which surrounds the Labna can be used later in dressings, bread doughs etc.

Ingredients

 * 2 kg Greek yogurt
 * 75 ml extra virgin olive oil
 * 1 tablespoon salt
 * 1 lemon, juice and rind of, grated
 * 1 tablespoon chopped thyme
 * 4 tablespoons chopped mint

Directions
Mix all ingredients together well. Pour into a colander lined with muslin. Tie the muslin to form a bag. Hang the yoghurt mixture for 2 days, placing a pot or bowl underneath to catch the liquid. After the 2 days, remove the Labna from the muslin, roll into walnut sized balls. Place in a large jar, then cover with a light olive oil.