How To Make Labneh

1½ liters full-fat plain yogurt (at least 6% fat content)
1 heaping tsp salt
Optional: A couple of spoonfuls of sour cream or crème fraîche (for an even creamier labneh)

Combine the yogurt, salt, and, if using, sour cream or crème fraîche in a bowl. Stir well.
Place a cheesecloth over a large bowl and pour the yogurt mixture into the center.
Tie the ends of the cheesecloth to make a bundle and hang it over the bowl, ensuring the cloth doesn’t touch the liquid. For an easy setup, you can secure the cheesecloth with a rubber band and hang it from a cabinet knob or another sturdy fixture.
If it’s warm, place the cheesecloth in a strainer over a bowl and refrigerate.
Leave it to drain for 8–12 hours, depending on your desired thickness. The longer it drains, the thicker the labneh.
Once drained, you can roll the labneh into balls, store them in olive oil in the fridge, or keep the labneh plain in an airtight container. It will last about a week in the fridge, or longer if stored in oil.