In a bowl, mix the salt & yoghurt together.

Line another bowl with your muslin/cheesecloth.

Pour the yoghurt mix into the middle of the muslin.

Now you need to hang it somewhere for the 24-36 hours for all the liquid to drain out.

I started by tying a wooden spook over a large pot, but ended up with the muslin in a sieve over a pot. A lot of people seem to hang it over a tap but our taps are high traffic areas.

After a minimum of 24hrs. open your muslin parcel and you should find some gorgeous thick and creamy labneh.

To serve, drizzle with olive oil and a big grind of pepper

Serve with vegetables and warm pita bread, plenty of parsley or basil. Enjoy!