Spoon 1 teaspoon of salt directly into the 32 ounce tub of full-fat Greek yogurt and stir.
Once combined, prepare a bowl or saucepan with a sieve/strainer lined with cheesecloth or muslin.
Tie off the yogurt in the cheesecloth so the whey stains through the sieve into the saucepan. Make sure the sieve is not touching the bottom of the saucepan and has enough space so the whey can drain off. I used a clip purchased from Ikea. You can also use an elastic band, or if the cheesecloth is big enough, you can knot it.
Pop a lid on the saucepan to provide additional weight to strain off the whey and place in the refrigerator for 24 hours. Less time will result in a softer texture but I would suggest at least 12 hours. Conversely, an additional 24 hours will produce a firmer cheese.
Remove the labneh from the cheesecloth. For serving, you can drizzle with olive oil and top with some decorative herbs. Otherwise, store labneh in the refrigerator in a sealed container. The labneh will store for as long as the yogurt expiry date.Allow 24 hours of yogurt straining time for this recipe.