First, bring the milk to a boil, then let it cool to about 104°F (40°C). Add the yogurt to a small amount of the milk and stir well, then add it to the rest of the milk and stir thoroughly. Cover it well with a blanket and let it set for at least 4 hours.

After two days, pour the yogurt into a cloth bag and press it with a weight to remove the water. When it's ready, empty it into a bowl and add an appropriate amount of salt. You can shape the labneh into balls and store them in glass jars with olive oil or vegetable oil, or keep them in airtight containers with oil on top in the fridge. Enjoy!