Labne isn't cheese in the strictest sense of the word, because the milk in it isn't coagulated. It's sometimes called strained yogurt (because that's what it is) but the texture of it is much richer than those two words would suggest - it's tangy, thick and spreadable, like other types of soft, fresh (unaged) cheese, giving rise to its other name: yogurt cheese. It's easy to make: all you need is yogurt (preferably full-fat), something to strain it through (such as food-grade cheesecloth that's been rinsed with water then wrung dry) and time. Put the yogurt in the cheesecloth and set in a colander suspended over a bowl so the whey can drip into it, then leave it in the fridge for several hours; the longer you strain it, the thicker it gets. Labne has a rich but neutral flavour, making it good for sweet and savoury dishes. Many of us will be familiar with it as part of a mezze platter at Middle Eastern restaurants, where it's drizzled with olive oil and sprinkled with chopped herbs (or mixed spices), then eaten with bread. It can be mixed with minced garlic and cucumber and used as a side dish with meats; served atop pasta dishes or salads; and eaten as dessert with a dollop of honey or fruit preserve, alongside butter cookies or pound cake.