In a bowl mix the yogurt and salt together until the salt is fully incorporated and evenly distributed.
Line a colander with a cheesecloth or muslin, and suspend the colander over a deep bowl.
Pour the yogurt mixture into the lined colander and place the bowl in the refrigerator for 8 hours or overnight.
To serve, spread the labneh on a small bowl and drizzle with olive oil.
2 Cups of Yogurt
1/2 tsp. of Sea Salt
Tips and Tricks
Straining yogurt intensifies the flavors so make sure you use the best yogurt available. Using homemade yogurt is the best option if possible.