Place a colander in a bowl, making sure there is plenty of space for the whey to collect at the bottom of the bowl without touching the base of the colander. Cover the colander with a cheesecloth, kitchen cloth or thick coffee filter (such as that used for Chemex coffee makers).
Mix the yoghurt and salt and add to the cloth/coffee filter covered colander. Cover and leave until the labneh has reached your desired consistency. How long this takes will depend on many factors, including your yoghurt and your chosen straining garment. Typically, you'll have a cream cheese consistency in 6-12 hours. For a firm cheese, you'll need 24-36 hours. Some people keep it around in the kitchen (or hanging under a tree in the garden), but I prefer to do this in the fridge to avoid unwanted fermentation. Don't worry if the labneh ends up a little thicker than you liked – simply mix some of the whey back in.
Mix and keep refridgerated in a clean, airtight container for up to a week.
Tips & notes
For an extra creamy labneh, substitute ¼ of the yoghurt with sour cream.
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