Mix the yogurt with salt.

Transfer the yogurt into a cheesecloth or a nylon strainer. Bring up the sides completely overlapping and covering the yogurt.

Place it in a large strainer over a deep bowl and transfer it to the refrigerator. Make sure there is enough room between the strainer and the bowl.

The excess liquid / whey will start dripping into the bowl beneath the strainer. Keep the bowl in the refrigerator refrigerator for 3 days.

After three days, you will notice that the yogurt has become firm.

Don’t discard the strained water or whey. We can use it in many ways.

Remove the drained yoghurt in a bowl , give it a good stir to make it creamier.

You can refrigerate the Labneh as it is, or go ahead and make balls .

Lightly coat your hands with olive oil, roll about 1” balls or lemon sized balls.

Roll the balls into zatar powder or your favourite herbs.

Transfer the yogurt balls into a clean glass jar, pour the olive oil to fully cover the balls.

These marinated balls stay good for a week.

If placed in refrigerator the olive oil will solidy , though you can always remove the required balls in advance .