I found several spellings for this, I am not sure which is correct but anyway I will spell it Lebna, but you could spell it labneh, labne or labanah. This is a wonderful creamy cheese that can be eaten by those who are lactose intolerant. I first had this at Nuba restaurant in Vancouver (which I highly recommend. Having had it there I had to make some.
It is basicaly drained yogurt, I found several versions my favourite was marinating the lebna in olive oil so this is the recipe I am blogging.
1 650g container of plain yogurt. It has to be without gelatin, but after that any plain yogurt will do. 1 teaspoon of salt. Fresh sprigs of thyme Olive oil to cover (about 1 1/2 cups)
Mix the yogurt and salt together then either place in a yogurt strainer or place in a strainer lined with cheese cloth.
Yogurt with yogurt strainer
I bought my strainer from Ming Wo on South Granville for about $20.00. This has been one of those kitchen gadgets that for me was well worth it and is also worth the storage space. Apart from making Lebna (which I have many times) you can also use it to just strain yogurt to get a nice rich Greek style yogurt from a rather thin 2% one.
One container just fits in the yogurt strainer or it would fill a small strainer. Put in the fridge for 36 hours to strain all the liquid out. To make a rich Greek style yogurt strain for 12 to 24 hours.
As you can see a lot of liquid is drained out, the yogurt has shrunk to about 1/2 the amount. Scoop out on to kitchen paper (paper towel) to drain further.
You can drain these in the fridge for a couple of more hours to dry out or just go ahead and place in a jar with a good quality olive oil in it and some fresh sprigs of thyme.
This will keep for several days in the oil and is delicious spread on crackers. I made this to take to the Sunshine Coast this weekend I thought it would go well with some good olives and a glass of chilled white wine before dinner sometime over the weekend.