Step 1

In a medium bowl, stir together the yogurt and salt.

Step 2

Place a fine mesh strainer in a large bowl and line it with 2 layers of cheesecloth. Then spoon in the yogurt.

Step 3

Knot the top of the cheesecloth to make a tight pouch.

Step 4

To help push the liquid out, you can put 2 15-ounce cans or 1 28-ounce can on top of the labneh.

Step 5

Let the yogurt sit in the refrigerator and drain for 24 hours to give it time to thicken. As necessary, adjust the cans to distribute the weight evenly.

Step 6

Serve the labneh with your desired spices, toppings and accompaniments.