I don't know whether labneh is really cheese or rather natural Greek yoghurt drained from whey, but that isn't important. What's important is that it is yummy and smooth, and every time you make it, you can use any ingredients you like to make a different version of the meal. Absolutely everybody can make labneh. You don't need any culinary abilities. You only have to drain some whey and wait for two days. Then you only need fresh bread and you can enjoy a yummy breakfast.

This time I prepared labneh with dried tomatoes and wild garlic. You can add the ingredients you like or ... add nothing and after two days make an excellent cheesecake with your labneh. It is so delectably smooth and creamy. Cheesecake with labneh is wonderful.
I made the 200g labneh with 400g of Greek yoghurt.

Ingredients:
400g of Greek yoghurt
half a teaspoon of salt
4-5 dried tomatoes
1 tablespoon of wild garlic

Take a sieve, a big antiseptic gauze and a pot or bowl you can put the sieve into. Prepare a place in your fridge because this whole structure will be in it for 2 days. Put the sieve into the pot. Spread the antiseptic gauze on the sieve. Mix the Greek yoghurt with the salt, chopped dried tomatoes and wild garlic. Put the mixture onto the gauze and tie the corners of the gauze with a rubber band. Put it into the fridge. Squeeze the yoghurt to remove the whey every 3-4 hours. Remove the gauze after two days and enjoy your excellent breakfast.

Enjoy your meal!

Try also:
Egg in a glass – a breakfast full of memories
Coffee porridge
French toast with caramelized pears