Bring the milk to a rising boil in a saucepan. Let it cool to the point where it still slightly stings the finger.

Blend the yoghurt with a little of the warm milk. When the yoghurt has dissolved in the milk, add it to the saucepan and stir.

Cover with a lid and wrap in a blanket in cold weather and a cool cloth in warmer weather. Leave undisturbed overnight in a draught-free spot.

When unwrapping, spoon off any water from the top if necessary, and store in the refrigerator. Remember to save enough ‘starter’ from this culture for the next batch of labneh – do not add salt to the starter.
To Make the Labneh
Add enough salt to the laban to taste. Pour as much of the mixture as you need into a cheesecloth and suspend it for long enough for all the liquid to drip dry.

Serve with fruit and biscuits, use as a sandwich spread, use to stuff figs.