If using the salt, stir it into the yogurt.

Line a large sieve with a piece of muslin, cheesecloth or other fine cloth.

Place the sieve over a large bowl.

Spoon the yogurt into the lined sieve.

Bring the ends of the cloth together and tie, using string if necessary.

Place everything in the fridge and leave for 24 hours.

Recommended: once or twice, remove the whey that's collected in the bowl to ensure that the bottom of the sieve isn't touching it.

The whey can be stored in a jar in the fridge and used instead of water in bread doughs, buttermilk in scones, added to smoothies etc.

Remove the labneh from the cloth and store in a clean container in the fridge.

Should keep for up to 5 days.

To store for a month: roll into walnut-sized balls, place in a container and cover with olive oil.

To serve: eat with bread or spread over a small plate, drizzled with olive oil and za'atar or sumac.