Mix the yogurt with salt. Transfer the yogurt to a cheesecloth or a mousseline bag similar to a pillow, bring up the sides completely overlapping and covering the yogurt. tie to a knot.

Place it in a large strainer over a deep bowl and transfer it to the refrigerator. The excess liquid will start dripping into the bowl beneath the strainer. Our grandmas used to hang it tied to the tap over the kitchen sink, letting the whey slowly drip, but in the fridge is safer. Keep it in the refrigerator for 24 to 48 hours. Make sure the yogurt is sitting above the drained liquid. The longer it sits the thicker the labneh will become. You will notice that the yogurt has shrunk to about a half. Transfer the labneh to a bowl and discard the whey.

Take a spoonful of the labneh and place them on kitchen paper towel lined tray leaving some space between one and another, then top them with another paper towel.

Leave them to dry out for 1 day, changing the paper towels whenever they get saturated with whey.

Shape the balls using the palms of your hands to make them even round. Transfer the balls to a tray covered with kitchen paper towels, this time uncovered and refrigerate to help them totally dry out for 12 hours or until the paper towels underneath the labneh balls are dry and no more saturated. It is a sign your labneh balls are ready to be steeped in oil.

Transfer the labneh to a clean glass jar, pour the olive oil to fully cover the balls. Serve it with tea, olives, cucumber sticks, tomato wedges, pita bread, toasts, baguette, crackers or whatever your heart desires. Turn those simple ingredients into a feast. Watch the detailed video tutorial above.