Essentially a thickened yoghurt, labneh can be used for both sweet and savoury dishes. The salt is essential if you are planning on keeping it for any length of time. The longer you strain the yoghurt, the thicker it becomes.
Line a sieve with cheesecloth, mix the yoghurt and salt together and pour into the cheesecloth.
Fold over the edges of the cheesecloth and strain over a bowl in the fridge for 24-48 hours.
900g thick Greek-style yoghurt
1 teaspoon sea salt