Step 1

Empty the yogurt into a large mixing bowl and mix in the salt with a whisk until no longer clumpy.

Step 2

Transfer to a cheesecloth and tie tightly.

Step 3

Place into a strainer fitted on top of a bowl to strain the liquid.

Step 4

Since it’s hot, I left mine to drain in the fridge.

Step 5

Leave it to drain for 2-3 whole days. You want to make sure its completely dry, so when it cures in the olive oil it doesn't turn moldy. In between draining, squeeze the whey out of the cheesecloth every so often.

Step 6

Transfer the thick mixture to a bowl, discarding the liquid strained.

Step 7

Start shaping them into little balls.

Step 8

Dip each ball into zaatar, Aleppo pepper, sumac, or dried herbs. This is an optional step but bursts with various earthy flavors.

Step 9

Store balls on top of each other (not squished) in a jar.

Step 10

Immerse the labneh balls completely with olive oil and store the jar in a cool dry place. Labneh balls should be submerged in olive oil. You can store them inb the fridge, but the olive oil will get jelly like.