Labneh (or Laban, as some American-Lebaneese call it) is a Lebanese soft fresh cheese made from yogurt. It is eaten within a week or so of preparation. It is the easiest cheese to make that we know of, simply made by draining the whey out of yogurt. See my yogurt page for how to prepare yogurt.
1 quart yogurt
1 tsp salt
Serve Labneh as they do in the Middle East:
form into desired shape on a plate ( a slight depression in the middle holds the oil)
drown in olive oil
sprinkle with pulverized spearmint
surround with Greek black olives.
Eat it with toasted pita bread slices, as the Arabs have done for millennia. Coffee compliments it well.
You can also use it like a slightly tart cream cheese.