¾ teaspoon salt
spices (like sumac, cardamom, cumin, fennel or cayenne, smoked paprika) or herbs (like dried mint, tarragon, parsley, chives etc.)You could use a larger amount of yoghurt like 1kg or 37 oz if that is the container size you can buy, simple add a little more salt, like 1 teaspoon. Place a fine mesh sieve over a bowl and line it with a double layer of muslin or a cheesecloth. Pour the yoghurt onto the cloth and leave to drip for a while. Pick up the edges and tie them together with a knot and use a piece of string to further secure it and tie a loop, so you can suspend the cloth over a bowl on a hook or something. I used a tall vase from Ikea and created a cross with two chopsticks on the top to hold the muslin. Leave in the fridge for 48 hours so the yoghurt can lose all excess liquid and turn into something like a savoury cream cheese, remotely tasting of a salty lassi. No surprise, same ingredients.
Even if left in the fridge for another day, there is no harm done. Then unfold the muslin and you will have a nice ball of labneh with an intricate pattern. You could use it already like this and place it on a roughly hewn wooden board with spices and herbs for everyone to sprinkle over cut of chunks for themselves – this would be great for a party or as an appetizer.
Otherwise proceed as follows: Roll the labneh into little balls the size of a walnut, either place them like this in a sterilized jar and cover with olive oil to preserve (this way it will keep for weeks) or roll them in the spice or herb of your choice and do likewise (if you are using fresh herbs then the cheese might not keep so very long).