Labneh

• Salt the yoghurt lightly and stir it thoroughly once.
• Put the yoghurt in a straining cloth or clean kitchen towel and let it drain in the refrigerator for at least 1 day.
• The next day, wring out the yoghurt in the cloth.
• Peel the garlic and squeeze it lightly. Put the garlic and the fresh thyme in a preserving jar and fill it halfway with olive oil.
• Shape the yoghurt mixture into small balls by hand and place them in the jar.
• After the jar is full, pour in olive oil.
• Close the jar. You can serve the balls after about 5 days. However, the longer they bathe in the oil, the more intense the flavour will be.