A favorite at Jordanian appetizer tables, labneh makbouse is made without cooking: strain salted yogurt for one day until it becomes semi-solid, roll it into small balls, and store it in olive oil.
Mix the strained yogurt with the salt and place it in a fine-mesh cheesecloth. Suspend it over a strainer in the refrigerator and let it drain for 24 hours, until it becomes a semi-solid cheese.
Roll the drained yogurt into balls about 3 centimeters in diameter. If the mixture is too soft and the balls fall apart, let it drain longer.
Place the balls in a clean jar and pour in enough olive oil to cover them completely. Sprinkle with dried thyme and red pepper flakes, if desired.
Refrigerate for at least 3 days before serving; the balls can be stored for weeks as long as they remain covered in oil.
Use a fine-mesh cheesecloth so the yogurt drains enough to firm up and the balls hold their shape. Contains dairy (yogurt).
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