For each bucket of yogurt, add 2 to 3 tablespoons of salt, ensuring the salt flavor is noticeable. Stir well and pour into a special bag for drying labneh. Tie it up high to let the water drain, or place it in a strainer over a bowl. Leave it overnight to drain well, occasionally stirring the bag.

The next day, once drained, remove from the bag and shape into medium-sized balls or your preferred size. Roll them in za'atar, sesame seeds, or chili pepper. Place them on a tray with a cloth to dry for 2 to 3 hours. Then, put them in a jar, cover with oil, and seal.

For labneh with makdous filling, prepare the filling and dry it well to prevent the labneh from breaking apart. Stuff the labneh with the filling or mix it in, shape into balls, and place on a tray to dry. Then, return to the jar and cover with oil.