Line a sieve with a cheesecloth or muslin cloth, and set the sieve over a bowl.
Place the yogurt with a pinch of salt in the lined sieve, and let it drain over the bowl for 6-8 hours in the refrigerator. You can drain the yogurt for upto 24 hours for a thicker, more cheese-like labneh.
Once drained, gently squeeze out any excess liquid from the yogurt.
Empty into a bowl and top with olive oil and black pepper or zaatar and toasted pine nuts if desired.
Recipe by Sprig & Vine at http://sprigandvine.in/middle-eastern-labneh/