Ingredients :

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1 tsp salt
1 cup 2 Tbsp thick natural yogurt
Olive oil

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Method :

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1. Mix the salt into the yogurt, strain the mixture through cheesecloth, then tie the cheesecloth up into a bundle and hang it over a sink for a day or two, to allow moisture to drain out.
2. Refrigerate the Laban Cheese until it has dried out, then roll it into small balls and store them in a jar of olive oil.