Labneh is not just a strained yoghurt, it should have a little tang and when you make it at home,you can decide how 'tangy' you want it.
The simple rule is the longer you leave it out, the more sour it will be. I think 12 hours is the minimum you should leave it outside.
HOW TO MAKE LEBANESE LABNEH For Country: United States. City: Cypress, Jackson, Norwalk, Palm Bay, St. Louis
