Thick, strained yogurt from the milk of organic farmer Micha in Schorfheide, lightly salted and aged for 48 hours. What's left is a tangy, creamy labneh. In Levantine cuisine, labneh typically is eaten with olive oil and zaatar. Otto's take on labneh can be used to replace crème fraîche or yoghurt at your table, or can simply be spread on crackers with some linseed oil and salt. This high-quality labneh can continue to ripen in the jar, and can last past the written expiration date if stored properly.