Line a colander or a sieve with a piece of clean calico or a new J-cloth. Tip the yoghurt in and fold the cloth over the top. Put the sieve or colander into a bowl and place in the fridge to drain. After 24 hours tip the contents of the cloth into a clean bowl. Your labne is now ready to use, but do keep it stored in the fridge. The drained liquid can be used to make bread with.
© 1997 Peter Gordon. All rights reserved.