Fresh Chive and Fennel Labneh

What is left in the muslin after whey-making is not going to get wasted. It makes a wonderful base for a fresh cream cheese, or labneh as it is also called. You will of course use your newly made yogurt curds as the base but if you want a really creamy labneh you should start with a thick Greek-style strained yogurt with a high fat content. My mother used to make this for our Friday cosy nights when I was a child; we used to finish the whole lot in one nig