Step 1

1 In a small bowl, stir together the yogurt and salt

Step 2

2 Line a fine-mesh strainer with cheesecloth, place on top of another bowl, and scoop the salted yogurt into the lined strainer

Step 3

3 Cover with a plate and refrigerate for at least 8 hours or overnight

Step 4

4 (Save the thin whey for adding to smoothies, soups and stews, soaking grains and nuts, or using instead of water in bread baking

Step 5

5 )

Step 6

6 To make the garlic confit, position a rack in the middle of the oven and preheat to 250 degrees

Step 7

7 In an ovenproof skillet, combine the garlic and the olive oil, adding more oil if needed to barely cover the garlic and bake until the garlic is very soft, 45 minutes to 1 hour

Step 8

8 Transfer the garlic and the oil to a clean jar with a lid and refrigerate until needed

Step 9

9 When the labneh has drained and thickened, using a clean spoon, transfer 6 cloves of the confit to a small bowl and mash completely

Step 10

10 Transfer the labneh to the bowl and whisk to combine

Step 11

11 Serve or cover and refrigerate until needed