Labneh is a thick yoghurt cheese that can be used for both savoury and sweet dishes. I use a natural unsweetened yoghurt, ideally a Greek style as it takes less time to drain. The salt is essential for preserving the labneh for any length of time – although if you're planning to use it within the week, you could omit it. The leftover whey can be used in smoothies, pancake batter and the like.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/98096001/Recipe-How-to-make-labneh
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