Salt the yogurt, pour it into the muslin bag, place it in a strainer, and put a weight of 22 to 33 pounds on top to speed up the draining process. Leave it for 10 hours to drain completely.

Afterward, you'll get very dry labneh, similar in texture to cottage cheese. The most important step is drying the labneh, because if water remains, it will cause bitterness and it will fall apart when placed in oil. Shape it into balls, place them on a screen, and dry them in the refrigerator for 4 hours.

Then, place them in a jar and cover them with olive oil.