Garlic Labneh

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1. 1Step 1: Place a fine sieve strainer over a large bowl.
2. 2Step 2: Line the strainer with a cloth or a thin tea towel.
3. 3Step 3: Mix the salt into the yogurt.
4. 4Step 4: Pour the yogurt into the cloth-lined strainer and gently squeeze out the whey.
5. 5Step 5: Refrigerate the whole setup for 6-10 hours, making sure the drained whey doesn't touch the yogurt. Place a small heavy object or bowl on top to speed up the process.
6. 6Step 6: Alternatively, tie the cloth into a bundle and hang it over the sink for 6-7 hours.
7. 7Step 7: Once the yogurt is thick and almost solid, it is called labneh.
8. 8Step 8: Whisk the labneh until it is smooth and spreadable like whipped cream.
9. 9Step 9: Add finely chopped garlic and herbs, mix well. Taste and add more salt if needed.
10. 10Step 10: Scoop the labneh into a shallow bowl and drizzle with olive oil.
11. 11Step 11: Garnish with more herbs. If you like, sprinkle with smoked ground chili powder or chili flakes.