Add a fine sieve strainer on top of a large bowl.
Line it with cloth or a thin tea towel
Mix salt and the yogurt.
Add it to the cloth lined strainer. Squeeze the whey out gently.
Refrigerate this whole set up for 6-10 hours. Making sure the drained whey doesn't touch the yogurt. Add a small heavy object or bowl to speed up the process.
Or you can tie the cloth into a bundle and hang it over the sink for 6-7 hours.
Once you have thick yogurt which is almost solid, its called labneh.
Whisk the labneh till it's smooth and spreadable like whipped cream.
Add finely chopped garlic and herbs. Mix it up. Taste the labneh, add more salt if needed.
Scoop it in a shallow bowl. Drizzle oil over it.
Garnish with more herbs. If you like, sprinkle some smoked ground chili powder or chili flakes over it.