First to make Labneh :
32 oz plain whole milk yogurt
1 teaspoon kosher salt
Cheesecloth or handkerchief
1 In a bowl, mix the plain whole milk yogurt and 1 teaspoon kosher salt.
2 Pour the yogurt into a cheesecloth or handkerchief (or old clean pillowcase) and tie it over a wooden spoon. Hang the cheese cloth over a pitcher and allow to strain in a refrigerator for 24 hours.
3 After 24 hours, several cups of whey should strain from the yogurt. That’s it! Transfer the labneh to a container or use immediately. Keeps in the refrigerator for up to 2 weeks.
To make balls :
1-Bring a plate and cover it with a clean piece of muslin (coffee filter strainers are a perfect substitute) . Take the labneh and shape into balls. Place the balls over the muslin (which is over the plate) and when all the balls are formed, cover (without pressing!) with another piece of muslin. Every morning/evening check to see how much humidity is being absorbed by the muslin, and make sure to change the muslin regularly. You’ll know the balls are ready when the muslin stops absorbing humidity.
2-Now your Labneh balls are ready. You can either enjoy them plain, or roll them in mint, za’atar, sesame seeds, hot pepper, etc… To preserve them, place the balls delicately (they can break easily!) in a wide jar, and at the end fill up with olive oil. Take note that you do not need to place the jar in the fridge (not good for the olive oil).