• 1 tsp salt
  • 1 cup 2 Tbsp thick natural yogurt
  • Olive oil


1) Mix the salt into the yogurt, strain the mixture through cheesecloth, then tie the cheesecloth up into a bundle and hang it over a sink for a day or two, to allow moisture to drain out.

2) Refrigerate the Laban Cheese until it has dried out, then roll it into small balls and store them in a jar of olive oil.

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