Nearly everyday I have Greek yogurt as an afternoon snack. All that repetition may seem a bit boring, but what changes is how I flavor it. From a few scoops of crunchy granola to a swirl of peanut butter and crumbled graham crackers, all those mix-in options make it impossible for me to get tired of yogurt even though I always buy it plain.
Rather than scooping yogurt into a bowl, I strained it overnight and made labneh, a Middle Eastern fresh cheese. Bright and tangy labneh is often seasoned with herbs and spices. I decided to keep things simple and sweet spreading the Greek yogurt labneh on whole wheat toast and topping it with bananas, cinnamon-spiked tahini, honey, almonds and chia seeds.
Greek Yogurt Labneh
Makes about 1 cup
2 cups whole milk Greek yogurt
Pinch of kosher salt
In a small bowl combine the yogurt and salt. Transfer to a cheesecloth-lined fine mesh strainer placed over a large bowl. Tie the cheesecloth creating a bundle. Let the yogurt drain for 24 hours.
Store in an airtight container in the refrigerator up to 2 weeks.