I am really enjoying my homemade cheese and learning how to make it. I found this great website that starts you out making yogurt and then on to easy cheese all the through to the much more difficult cheeses to make: http://biology.clc.uc.edu/fankhauser/cheese/cheese_course/cheese_course.htm. Today I tried my hand at making labneh. Very easy and very delicious! It is apparently a Middle Eastern cheese that you serve with olive oil, mint and olives on pita chips.
The first step is to make a batch of yogurt as shown here: http://nepermhome.wordpress.com/2013/04/01/making-yogurt-in-a-dehydrator/
Strain the yogurt through a cheese cloth to remove the whey. (The whey can be saved and used to make bread as shown here: http://nepermhome.wordpress.com/2013/04/13/bread-recipe-with-whey/
Stir the yogurt until is is good and smooth. Then add 1 tsp of salt and stir well. (If you are using my yogurt recipe for this just use the whole batch, if not it is about 1 quart of yogurt).
Put a cheese cloth into a bowl and pour the salted yogurt on top of the cheese cloth. Take the four corners of the cheese cloth and bring them together and tie a knot to suspend it by. Suspend the cloth over the bowl to drain the remaining whey. Let it hang here for 24 hours.
And here is the finished labneh, ready to eat!