Labneh (also known as labni, lebni or zabedi) is popular in the Levant and the Arabian Peninsula. Besides being used fresh, labneh is also dried then formed into balls, sometimes covered with herbs or spices, and stored in olive oil. Labneh is a popular mezze dish and sandwich ingredient. The flavour depends largely on the sort of milk used: labneh from cow's milk has a rather mild flavour. Also the quality of olive oil topping influences the taste of labneh. Milk from camels and other animals is used in labneh production in Saudi Arabia and other Gulf countries.
You can mix in fresh or dried herbs, minced garlic, pepper flakes or any other flavoring you like
If your labneh is still too thin in consistency, you have two options to make it thicker:
1- Fold the cheese cloth around the labneh and then place a weight over the labneh (think heavy bottle or a bag of rice or sugar, something 3-5 kg in weight). The weight will help draw out the whey.
2- Leave the labneh to strain the fridge, get a clean white fabric and wrap the labneh in it and place it in the fridge in a colander over a bowl to collect the whey. Change the fabric two times a day for 2-3 days and the labneh should become very thick a