Cut a large piece of muslin, the size of a tea towel or just use a clean tea towel. You will also need some string to tie up the muslin and somewhere to hang the muslin over a bowl.
Spoon the yoghurt into the middle of the muslin, gather up the muslin, tie it tightly with string and hang it over a bowl to catch the whey. Leave for 8 hours.
Untie the muslin and scoop out the soft cheese into a bowl. Season with salt and freshly ground black pepper.
The finished Labna can be used in place of cream cheese.
Labna can be served as a dip or rolled into balls and coated with herbs or spices. Shape the soft cheese into little balls the size of a walnut, roll in olive oil and then either in paprika, dukkah or freshly chopped herbs. Either refrigerate and serve with crisp bread or cover with olive oil and add sprigs of thyme, rosemary and whole cloves of garlic and leave to marinate.