strained yoghurt

also known as labneh, labni, lebni or zabedi, but i make mine without salt
this isn't a recipe as such, more of a basic ingredient i use a lot instead of cream cheese, ricotta etc  


ingredient
plain yoghurt: low-fat, high fat, greek, live or not, organic or not ..... you choose


equipment
sieve or colander
muslin or cheesecloth or 2 layers of kitchen towel or old tights (thoroughly washed and rinsed)
jug or pan: deep enough to keep the bottom of the sieve clear of any liquid which collects at the bottom, and which fits in the fridge
dish or washed out yoghurt pot for finished product


method

• line your sieve with muslin
• put the sieve over the jug and pour the yoghurt into it - put it in the fridge overnight at least, it can be left for longer depending on how thick you need it - if you want it very thick wrap the muslin over the top cover with put a small plate (or similar) and weigh it down with something else from the fridge 
• when it is ready turn the sieve and contents upside-down over a clean dish or container, lift off the sieve and peel off the cloth/paper/tights, there should be little if any yoghurt left on this – cloths and tights can be washed and re-used
• you might need to keep some of the liquid to adjust the thickness, depending on what you need for your recipe …. or maybe you have some other use for it?