Step 1

Line a fine strainer with a thick cheesecloth and set over a bowl.

Step 2

Place the yogurt into the cheesecloth carefully and sprinkle with salt. Stir to incorporate. Tie the cheesecloth on the top to prevent any air from entering into the yogurt.

Step 3

Set aside the yogurt in the cheesecloth-lined strainer on the counter or in the refrigerator for 24-72 hours, depending on your desired thickness.

Step 4

Remove the strained labneh from cheesecloth, and transfer it to a serving dish or bowl. Use the back of a spoon to make a swirly pattern in the top of the labneh. Serve cold or at room temperature with olive oil, zaa'tar, vegetables and pita, if desired.