Mix yoghurt with salt. Place the salted yoghurt onto a cheese cloth that’s lining a colander or strainer. Put that on top of large bowl to capture the liquid.
Fold the excess cloth over the yoghurt and cover it with plastic wrap. Place it in the fridge for 12 to 14 hours for softer labneh, and longer if you want a harder consistency.
When it is ready, remove the labneh from the cheese cloth and add garlic powder. Mix well. Drizzle with extra virgin olive oil when it’s ready to be served.