Lebne√

This is a middle eastern soft cheese made from yoghurt that is absolutely delicious. It is both bright and clean and positively sings in your mouth. It couldn't be easier to make but you do need a muslin or a cheesecloth or super-thin t-towel of some sort. I have a yard of cheesecloth that I keep in a drawer in my kitchen for making this cheese or straining fruits for making jellies.

1. Line a colander with the muslin (a double layer is good).
2. Tip in a big pot of plain yoghurt made from whole milk.
3. Sprinkle a teaspoon of salt on top and leave in the fridge for overnight. An astonishing amount of 'liquid' will drain out of it. The longer you leave it the creamier and cheesier it will become.
4. Scrape the cheese into a bowl (using a knife) and add chopped herbs to taste. You shouldn't have to add more salt ...

I frequently make it with garlic chives as the big mound outside my kitchen door thrive year round despite my benign neglect, but you could make this with absolutely anything. Here are some ideas to get you started:
Garlic & lemon thyme
Parsley & olives
Fresh chopped coriander & the zest of half a lemon or half a lime
Caraway seeds & paprika

Eat it as you would any soft cheese - on fresh bread, crackers or as a dip with crudites.