Labneh! (Spreadable Yogurt Cheese) …4 years later and it’s still delicious. 👇🏼 Makes about 2 cups… YOGURT BASE - 4 cups goat milk - 2 Tbsp plain yogurt with live cultures - 1 tsp kosher salt TECHNIQUE 1. Heat goat milk in a heavy saucepan over medium heat to 180°F, whisking occasionally to prevent scorching. Hold at temperature for 5 minutes. 2. Cool milk to 110°F. Let it rest at room temperature or speed it up in a cool water bath. 3. Whisk yogurt into the warm milk until fully dissolved and smooth. 4. Cover and incubate at 110°F for 8 to 12 hours until thick and tangy. Oven with the light on works well, so does an Instant Pot on yogurt setting or a cooler with a jar of hot water. 5. Stir salt into the set yogurt. 6. Line a fine mesh strainer with several layers of cheesecloth or a clean tea towel and set it over a bowl deep enough that the strainer does not touch the bottom. 7. Pour yogurt into the lined strainer, cover loosely, and refrigerate. Strain 12 to 24 hours dependin...