Labneh – that ultra-strained, lightly salty, Middle Eastern yogurt “cheese” – or made through a process of straining yogurt via suspension or compression. It’s special. It lasts a really, really long time without getting moldy or otherwise spoiling. It can last for weeks, and still taste as good as when freshly bought or made.

You see, the ultra rich yogurt is strained to remove its whey, resulting in a relatively thick consistency, while preserving yogurt’s distinctive, sour taste.

Super meta.

Now for the process:

Turkish Eggs and Labneh

1 cup fresh whole milk labneh (or Greek yogurt)
1 pastured egg
2 tsp. white vinegar
2 tsp. Blood Orange Olive Oil
sea salt and pepper

Line a large bowl with a piece of cheesecloth or other fine cloth. Transfer the yogurt to the cheesecloth, picking up the edges of the cloth, and tying together to form a bundle. Hang this over the sink or over a large bowl and leave for 48 hours. The yogurt will lose most of its liquid or “whey” and will be super rich and delicious.
To go the whole hog, leave it hanging for a day longer.**
Remove the “cheese” or “strained yogurt” from the cloth and transfer to a serving bowl.

Just before serving, bring a small pot of water to a simmer. Add white vinegar and create a bit of a “swirl” or whirlpool in the water using a spoon.
Crack the egg into a small ramekin and then gently slide the egg from the ramekin into the simmering water.
Poach for just a few minutes, ensuring the yolk will still be nice and oozey.
Using a slotted spoon, remove the poached egg from the water and place atop the labneh.
Sprinkle with salt and pepper and drizzle with the amazing orange oil.

**Feel free to use store-bought, organic full-fat Greek yogurt as a substitute for the homemade labneh.