In a medium bowl, stir together the yogurt and salt.
Place a fine mesh strainer in a large bowl and line it with 2 layers of cheesecloth. Then spoon in the yogurt.
Knot the top of the cheesecloth to make a tight pouch.
To help push the liquid out, you can put 2 15-ounce cans or 1 28-ounce can on top of the labneh.
Let the yogurt sit in the refrigerator and drain for 24 hours to give it time to thicken. As necessary, adjust the cans to distribute the weight evenly.
Serve the labneh with your desired spices, toppings and accompaniments.
