In a bowl, mix the yogurt and salt. Place a cheesecloth or muslin cloth over a strainer or colander, and pour the yogurt mixture onto the cloth.

Gather the edges of the cloth and tie them together, creating a bundle. Hang the bundle over a bowl, allowing the excess liquid (whey) to drain out. Tip: Don't throw away the whey! You can use it in marinades or smoothies.

Let the yogurt strain in the refrigerator for 12-24 hours, or until it reaches your desired thickness.

Once strained, open the cloth and transfer the thickened yogurt (Labneh) into a bowl. Roll small portions into balls. (Optional): Roll the Labneh balls in your favorite spices for added flavor and texture.

Store your homemade Labneh in an airtight container in the refrigerator for up to a week. Enjoy it as a spread, dip, or in your favorite recipes!