Labneh is a creamy and rich Middle Eastern strained yogurt that has the texture of cream cheese. It's spreadable and often eaten with fresh pita bread or pita chips and a drizzle of extra virgin olive oil. It's savory, tangy, rich, and super creamy!
In a medium bowl, combine the yogurt with salt and mix well.
Line a colander with a cheesecloth and place that over a bowl. Transfer the yogurt to the cheesecloth, and tie it or seal it with a rubberband. Place heavyweight over the cheesecloth (I use 2 cans), and place in the fridge overnight and up to 2 days.
The whey will separate from the solids, and you'll get creamy labneh dip. Cover the top with a thin layer of extra virgin olive oil and store in a jar in the fridge for up to 7 days.
Strain for 8-48 hours depending on the texture that you like. I usually do overnight and get a rich creamy texture (this is what my Mom does!), but you can leave it to strain for longer to get an even thicker consistency.
Season the labneh! I like to add fine sea salt to make labneh a savory dip even if I'm serving it with berries or honey. You can also add about ¼-½ of a teaspoon of lemon juice to make it tangy.
Store with a layer of olive oil to seal it in - the best way to store labneh is in a sealed glass jar in the fridge with a thin layer of extra virgin olive oil.