Line a mesh strainer with 2 layers of cheesecloth. Set the strainer over a deep bowl.
In a separate bowl, combine the yogurt and salt and mix well.
Place the yogurt into the cheesecloth. Gather two corners of the cheesecloth together and tie a tight knot. Repeat with the other two corners, until the yogurt is wrapped tightly in the cheesecloth.
Place the bowl of strained yogurt in the refrigerator. Allow to rest, undisturbed for 24 hours.
Unwrap the cheesecloth spoon the labneh onto a separate plate. Serve and enjoy.