Line a colander with a cheese cloth and put it on top of a big bowl. Pour the yogurt in and stir in the salt. Bring the four corners of the cheese cloth together and twist it to squeeze out the whey over the bowl. Do that until it drips less, then tie the top of the cloth just above the yogurt with string and put it back in the strainer. Put the strainer inside a big bowl (make sure the strainer does not touch the bottom of the bowl) and put it in the fridge. Let it drain for at least 12 hours (I have kept it up to 24 hours, this will depend on how thick your yogurt was, so just check it!).

And there you have, your home made Labneh!

Now you can either serve it immediately or store it. If you want to serve it immediately, just transfer it to a bowl, stir in some extra virgin olive oil and herbs/spices (optional) and serve it with some bread. If you want to store the labneh, make some little balls out of it and put them in an air tight container (you can also add herbs to it). Cover the cheese with extra virgin olive oil and put the container in the fridge.

I LOVE to eat this with Arab bread and black olives!