In a bowl, combine the yogurt and salt. Mix well. Line a fine-mesh sieve with 3 layers of cheesecloth / muslin cloth
Place the sieve over a large bowl. Transfer the salted yogurt to the cheesecloth-lined sieve.

Take the overhanging edges of the cheesecloth and fold them over the yogurt. Place the bowl in your refrigerator for 24-48 hours to drain for normal full fat yogurt & Greek yoghurt for 12 hrs
Check on your yogurt every 12 hours and discard the liquid from the bowl

When your yogurt has thickened (transformed into labneh), it is time to make the labneh balls.
Lightly oil your hands 🙌 with olive 🫒 oil. Using a spoon 🥄 or your fingers, take little labneh and roll into a ball. Transfer the ball to a plate. You can see in pic

Refrigerate covered with cleaning wrap overnight so that the balls can firm up even further (optional)

At this point, you can preserve your labneh balls in oil for future use. In a wide mouth jar, carefully place the formed labneh balls and cover with olive oil. Refrigerate for up to 1 month.

Store the labneh balls in a jar with olive 🫒 oil until you are ready to coat them with the herb blends and spices. Place your desired herb blends and spices in small, shallow bowls ; one labneh ball at a time, carefully coat with the desired flavoring. If the spice or herb blend ; coat them with a small amount of olive oil first.
Serve labneh balls with pita, crackers. They can be served for breakfast, for a quick snack

Note ~
The labneh balls can be consumed as is without the flavorings (more kid-friendly this way). They will keep this way for up to a month, in the fridge.

Spiced labneh balls should be consumed within 12 hours.

Note ~
Preserve ~ place the balls into a wide-mouth jar, then cover fully with olive oil
Serve ~ once coated, the cheese with herbs should be served the same day