Yogurt cheese returns

I like to make yogurt cheese, aka labneh, when I remember.  Best with whole milk yogurt. Strained overnight in the fridge in a cheesecloth-lined sieve over a bowl.

Then you get a supply of great cheese, similar texture to cream cheese but I like it better. It's sharper and less waxy to my taste

And the whey that drains off is good in soup, so that's in the freezer now.

Today I sprinkled freshcut chives over.

Then lunch was a Swiss cheese chive omelette, with a cornbread oat walnut muffin, spread with labneh.  Nice on a hot summer day when you can't be pestered to start cooking.

I've added in violets and other edible flowers at other times. It's very appealing.