Labneh

I used to work in an area with a prominent Lebanese community. I was always jealous of their lunches. Everything was so delicate and interestingly flavoured. I love living in such a multicultural city. The lunchroom is always so much more interesting.
This is where I learned of Labneh, a Lebanese cheese, which has the consistency of cream cheese. The lady that explained how to make it started it from whole milk. I just googled it when I got home and found a short cut.
Essentially you would make yogurt with the whole milk and then strain the yogurt to leave the creamy curd. I've looked into making yogurt before, but the temperatures in my apartment are very inconsistent. I'm concerned that I would uncover it to find a whole green community has taken over the milky-yogurt. This would turn me off dairy. Then I would have to eat small fish bones to meet my daily calcium requirement. Thus the cheater way.
I start by buying plain yogurt and skip right to the straining.

Double Awesome Points for Local Yogurt

You will need some cheese cloth, a mesh stainer and a bowl. If your bowl is shallow like mine don't forget to empty the whey every now and then. This would also be a good time to gather the edges of the cheese cloth and give it a twist. I filled mine too high, so I was unable to tighten the cheese cloth from the start.

I usually let the bowl sit in the fridge for 48 hours. I was impatient this time and took it out after 24. Don't do this-it's not same.
Once it's ready sprinkle it with salt and dried oregano, then drizzle with olive oil. Devour with crackers or pita chips.

I Want You

You can change up the flavours too. I've been meaning to add some minced sun-dried tomatoes or olives. The original way is just so delicious that I've haven't gotten around to experimenting. There's always next time.