Strain the yogurt. Add the yogurt to the center of a piece of cheesecloth resting in a mesh strainer. Set the mesh strainer over a bowl, making sure it’s elevated enough to keep all strained liquids from touching the cheesecloth.
Chill. Add the bowl with the strainer and yogurt to the fridge and chill for overnight or up to 48 hours. The longer it strains, the thicker the labneh.