Labaneh is one of the most delicious Arabic light-breakfast dishes , its basically yogurt minus the water in it ! its creamy,a bit salty,a bit sour just the right amount ,and its eaten usually in the morning ,with pita bread (or toast) ,slices of tomato and cucumber ,and of course the cherry on the top of cake : olive oil.
To make Labaneh (for one person) ,you're gonna need one liter of whole (full fat) milk (to turn the milk into yogurt 1st) and two or 3 table spoons of yogurt . here is how its done :
Boil the milk in a pot on the stove and keep stirring at all times,or else the fat will be burned and stick on the bottom of the pot you're using,add third cup of water to it, after it boiled ,turn off the stove and leave it to cool off a bit,just until its warm (not cold) take some of the milk in a small bowel, add to it the two or 3 spoons of yogurt, mix it together well ,and then add the mixture to the rest of the milk in the pot and mix it well . cover the pot,and then wrap the whole thing in a blanket or couple of towels,leave it outside (in room temperature) for 6-7 hours ,and DON'T open it before 6 hours has passed (at least).when its time ,you open the pot and you have yogurt . taraaaaa.
Now you get a piece of cotton cloth ,a pillow case would be fine,or like in my case when i didn't find a cotton white (white so the colors won't dissolve) pillow case,i got a white t-shirt and tied the sleeves ..be creative !so add the yogurt in the pillow case,and make sure you have a bowl underneath to collect the drained water .tie it up,and hang it with a string or something,you can do this outside,inside,or even in the fridge , for one liter it should take like 10 hours and you have all the water out and your Labaneh is ready, if you're making more than that,then leave it for 24 hrs or something, you can keep checking on it .
take it out,add some salt,some thyme if you wish,and indulge ! here is a pic of what came out with me (1st time!)