With soft white peaks like the snow-capped tops of Mount Lebanon, Labneh is a smooth, rich cheeselike yogurt with fewer calories and higher protein than store-bought cream cheese. I love to spread it on warm Khebez Arabi (here) and top with olive oil and a sprinkling of crushed red pepper flakes, Zaatar (here), or fresh chopped herbs.
It’s made by straining laban, so I typically save half of the laban to eat plain, and reserve half for the Labneh. I generally leave the laban in the refrigerator for at least one to two days so that the flavors can come together, before I strain it. 
MAKES 7 CUPS
15 cups Laban (unstrained Lebanese yogurt, here)
Open the cotton bag or pillowcase as wide as possible and place in a colander over a bowl to catch the dripping liquid. Ladle the laban into the bag, pushing the yogurt down as much as possible. Close the bag, pressing down on it to release as much air as possible. Pull the drawstring tightly and begin to spin the bottom around while holding the top, ultimately twisting the top part of the bag to secure. Place the bag into the colander over the bowl, and transfer to the refrigerator to drain for a full day. Throughout the day, periodically pour the milk liquid (whey) out so that it doesn’t overflow.
After one full day, the majority of the whey will have drained, and your Labneh yogurt will have a thicker, creamy consistency, and be ready to serve or use.
Note You will need a cotton, muslin drawstring bag or a clean cotton, standard-size pillowcase.