I don’t think there is an easier thing to make than labneh.
But don’t let it fool you, don’t judge the end product by the simplicity of this recipe.
Often, the simplest recipe produces the tastiest result, as it is in this case.
Make sure you use the best quality yoghurt you can get your hands on (FULL fat please!) and the best quality olive oil to drizzle the labneh with when it’s ready.
It makes an excellent sourdough bread spread (just butter, labneh and sliced red radish on a sourdough bread, YUM!), or you could eat it the way they eat it in the Middle East: drown the labneh in good olive oil, sprinkle few pinches of za’atar or herbs , and eat with torn, warm pita. YUM!!!
Line a nonreactive strainer with a few layers of cheesecloth or muslin cloth. Set the strainer over a deep bowl, the bottom of the strainer can not touch the bottom of the bowl, that's where the liquid (whey) will collect.
In another bowl, combine yogurt, salt, and lemon juice. Stir well. Spoon yogurt mixture into the cheesecloth-lined strainer and cover completely with the layers of the the cheesecloth.
Transfer yogurt to the refrigerator for at least 12-24 hours. After 12 hours it will be soft enough to use it as a dip with pita. After 24 hours it will get firmer, which makes it perfect as a spread.
Remove strained labneh from the fridge, and transfer it from the cheesecloth to a serving bowl. Drizzle the oil over the labneh and sprinkle with za’atar or fresh herbs.