...called Labneh. Simply mix some salt with Greek joghurt and strain it in a muslin for 3 days...the salt sets the joghurt and leaves a lovely creamy consistance. Mix it then with some herbs, roll it into balls and submerge them in olive oil...lasts for ever..if you can resist. It is yummy with crackers or crusty bread..enjoy..
Simone from SlowFood got some rennet for me the other day..watch this space for some more cheese making