Laban and Labne

How to make yogurt and yogurt spread.  Full disclosure - I have not made this. But the recipe comes from Lisa Mael so it must be good.

Laban

Ingredients:
2 quarts whole milk
1/4 cup yogurt starter

Directions:

1. Place milk in saucepan and heat to 185 degrees. Remove from heat and cool to 106-109 degrees.

2. Place the starter in a small bowl and add some of the cooled milk and stir to combine. Then add that mixture to the saucepan of milk and combine thoroughly.

3. Pour mixture into a covered container and keep in warm place for 6-10 hours, until set.

4. Cover with paper towels to absorb the whey and make a thicker yogurt. Place in refrigerator once set. Replace paper towels until desired thickness.

Labne

Ingredients:
1 quart yogurt
3/4 to 1/2 teaspoon salt

Directions:

1. Combine yogurt (laban) and salt in a bowl, then pour into colander lined with a wet, well wrung out cheesecloth.  Bring up the sides of the cheesecloth, twist and tie closed.

2. Either suspend the cheesecloth or place a weight over the cheesecloth filled with yogurt and leave in colander to drain in refrigerator overnight.

3. Remove the cheesecloth. The yogurt should now have the consistency of soft cream cheese.