Spicy Labane

Directions

1. Fill the bag or piece of fabric with the Yogurt, add some sea salt, close and hang out to dry for at least 24 hours. don't forget to put a bowl under to absorb all liquids.
2. After 24 hours you check the Labane if it's too soft keep it in the bag for a few more hours if not take it out spread some olive oil, salt, sumak and hot chilly and you have this great white low-calories cheese.. optional: some chopped dill or pickels...