On the second day, place the labneh in a bowl, add salt, and wrap it again in a thick cloth to absorb the water. Leave it overnight.

On the third day, shape the labneh into balls, place them on a cotton cloth, cover them, and leave them overnight.

This process takes 3 nights. On the fourth day, place the labneh balls in glass jars and cover them with olive oil. You can also roll them in nigella seeds, thyme, sesame, or chili. Enjoy!