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Yogurt and Labneh

Make Greek style Yogurt

Heat whole milk to 90°C
Cool the milk to 43°C
Whisk in plain unsweetened yogurt starter (60 grams per litre).
Incubate for 10 to 12 hours at 43°C, then refrigerate.

Make Labneh

Add 1% salt to the yogurt and strain it using a cheese cloth.
Once it has drained (up to 24 hours), refrigerate and eat the labeh.