Mix yogurt with salt and place on a white kitchen towel. Bring the four corners together and tie them. Hang it in the refrigerator, suspended over a bowl, for two days.
Roll the yogurt into small balls, place on a towel and, and leave in fridge for another day.
Sprinkle the labneh balls with aromatic herbs, and store covered with olive oil.
Serve like cheese.
Labneh
1 Kg greek yogurt
1 tsp salt
1 tsp chili
1 tbsp thyme
1 tbsp oregano
olive oil