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Line a fine strainer with a thick cheesecloth and set over a bowl.
Place the yogurt into the cheesecloth carefully and sprinkle it with salt. Stir to incorporate.
Tie the cheesecloth on the top to prevent any air from entering into the yogurt.
Set aside the yogurt in the cheesecloth-lined strainer on the counter at cool room temperature for 24-72 hours, depending on your desired thickness.
Remove the strained labneh from cheesecloth, and transfer it to a serving dish or bowl. It will make about 16 ounces of labneh. Use the back of a spoon to make a swirly pattern on top of the labneh.