Use at least 2 pounds/1 kg of very THICK yogurt (preferably from goats’ milk).
I usually use 2 kg.
Pour the thick yogurt into a large strainer that is lined with a kitchen cloth.
Place it over a pot and cover the yogurt with the cloth. add a bit of salt. Refrigerate over night.
Lots of liquid will come out.
After several hours of straining, you can either store the cheese in a plastic box and cover with olive oil (and serve it this way or with fresh Za’atar leaves or Za’atar spice, toasted pine nuts and Sumak (pronounced Soomak) spice OR you can form little balls of Labaneh, place them in a plastic or glass jar and cover with olive oil.
Here are the stages of making this simple, thick, wonderful yogurt cheese: