Line a fine sieve / strainer with cheesecloth, a clean tea towel or a few layers of kitchen paper towel. See photo below to see my setup.

Scoop yoghurt on top of your liner and place the sieve on top of a bowl or jug to catch the liquid as is drains out.

Refrigerate until the yoghurt is a thick and creamy as you want. Anywhere from 2 hours to about 24 hours.

Eat immediately or transfer your beautiful labneh to a clean glass container or jar. Store in the fridge. Discard the liquid whey at the bottom or keep it to use in smoothies. I don’t drink the whey because it has a high lactose content, but I have put it on my plants without any ill effects.