In yesterday morning’s post, I mentioned I was making a Middle Eastern cheese called lanbeh. The process is even easier than butter. It called for a pound of yogurt but I used about 2 cups because measuring volume by weight is too much math for me. And I used the really thick Fage Greek yogurt. Stir in a teaspoon of fine sea salt. Remember that strainer I showed you last night? I hooked it too a glass mixing bowl, lined it with cheese cloth and spooned the yogurt/salt mixture into it. Then fold over the cheese cloth to cover and refrigerate overnight. This morning it tasted just like cream cheese. The salt forces the moisture out of the yogurt. But it was pretty plain tasting (though I imagine it would have made an amazing cheesecake!). I added some olive oil and ground dried herbs from my herb grinder, stirred and put back in the fridge. I’m already looking forward to dinner!