Line a large colander with a cheese cloth or a very light kitchen towel. Pour an entire 32oz container of plain yogurt into the lined colander. Stir in ½ teaspoon of salt. Fold the sides of the towel in and completely cover the yogurt. Place the colander in a bowl to catch all the liquids. (Low-fat yogurt can be substituted)
Set aside on your counter or in the fridge. Let strain for 8-16 hours, depending on your taste preference.
Once the labneh is ready, store in an airtight container in the fridge for up to 2 weeks.