Probiotics are often referred to as good bacteria, and studies have confirmed they can benefit patients who have inflammatory diseases, such as those brought on by.
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Extra-virgin olive oil, as needed
Directions
Step 1: Line a colander or mesh strainer with a couple layers of cheese cloth; set over a bowl large enough to hold it steady.
Step 2: In a bowl, stir 1/4 teaspoon salt into 2 cups plain Greek yogurt and scrape directly onto the cheesecloth. Bring cheesecloth corners together and twist or tie them together.
Step 3: Set the bowl with the strainer with the cheesecloth with the yogurt in the refrigerator for 24 to 72 hours. (The longer the drain time, the stiffer and drier the labneh.)
Step 4: After draining, squeeze the bag gently to release any more liquid. Serve labneh immediately (see below) or store refrigerated in an airtight container up to 3 or 4 days. Alternately, roll labneh into 2- to 3-inch balls and place on a sheet pan. Cover with a clean towel and refrigerate overnight to firm up a bit. After the labneh balls have firmed up, refrigerate them, submerged completely in extra-virgin olive oil in an airtight container.