Boil the milk over the fire and leave it to cool to 40 degrees Celsius. If a milk thermometer is not available, check this temperature by placing the finger of the hand in the milk and counting to ten slowly. If we endure the heat, the milk will have reached approximately forty degrees.
Pour a little milk gradually over the yogurt and stir. Add to the milk and stir a little
Cover with the lid and wrap the pot and leave it for 4 hours without shaking it .
Remove the sheet and place the pot in the refrigerator for at least two hours
Remove the milk from the refrigerator, add salt to it, stir, then put it in a special bag for labneh.
Hang the pouch of labneh under your kitchen tap or hook and a bowl is placed under it. Leave for 6 to 8 hours.
Remove the bag and split the labneh into a bowl.
Pour into plates, roll, and garnish with mint, black olives, and olive oil