During the autumnal harvest time, we often prepare Labneh b Zeit Kabis, preserving these balls of creamy cheese in olive oil and packing them away in our pantry with other pickles to eat in the colder months. The laban must be strained for two full days to achieve the perfect labneh, which will be a substantial, thick consistency with a rich, slightly sharp flavor. Labneh b Zeit, which means “yogurt in oil,” is a great snack to serve to guests, particularly with a sprinkling of sea salt and crushed red pepper flakes, and warm Khebez Arabi (here). I always serve my Labneh b Zeit with warm, meat-stuffed Kibbeh Kbekib (here). 
MAKES 16 BALLS
2 cups labneh (strained Lebanese yogurt, here)
1 teaspoon sea salt
1⅓ cups extra-virgin olive oil, plus additional for coating hands
Using labneh that has been strained for two full days, transfer the labneh from the cheesecloth or muslin bag or pillowcase to a clean bowl. Sprinkle with sea salt and stir thoroughly to incorporate.
Lightly coat the palms of your hands with olive oil and roll 2 tablespoons of the labneh in your hands until it forms a smooth, round, ball. Repeat with the remaining labneh; you should have 16 balls of labneh.
Line a large baking sheet with paper towels or a clean kitchen towel, and place the labneh balls on top in a single layer to drain for 2 hours or until they are dry to the touch.
Place the balls into a 16-ounce sterilized jar on top of one another until you have reached about 4 inches from the top of the jar. Then, pour 1⅓ cups of the olive oil into the jar over the balls until they are completely submerged in the oil, leaving about 2 inches of headspace at the top of the jar.
Store the cheese in the refrigerator for up to 4 weeks.
Note You will need one sterilized 16-ounce wide-mouth jar, seal, and lid.