Step 1

In a large mixing bowl, combine the yoghurt and salt. Stir well to ensure the salt is evenly distributed throughout the yoghurt.Taste, and add a little more salt if you want it saltier.

Step 2

Line a fine-mesh sieve or colander with a clean cheesecloth, muslin cloth, or a thin kitchen towel.

Step 3

Place the sieve over a deep bowl to catch the liquid whey that will drain from the yoghurt.

Step 4

Pour the yoghurt mixture into the lined sieve.

Step 5

Gather the edges of the cloth, twist them together. I like to place an inverted saucer over this, with a weight over to help the draining process.

Step 6

Place the whole thing in the fridge and allow the yoghurt to strain overnight. For a thicker labneh, let it strain for up to 24 hours. If you're impatient, 12 hours is the minimum.

Step 7

When you're ready, unwrap the finished labneh and use however you fancy.The easiest is to spread it our in a shallow bowl like you would hummus. Then top with olive oil and sprinkle with spice of your choice.

Step 8

Store in an airtight containet for up to 2 weeks.