Line a colander with cheese cloth or a thin kitchen towel.

Combine yogurt with salt in the cheesecloth and mix well. Bring up the sides of the cloth to cover the mixture and tie at the top so that you can hang over a large bowl to drain. You can let it drain overnight in the refrigerator or for several hours at room temperature where you can check on it periodically.

Once the yogurt has strained as is firm to the touch it is ready to be shaped.

Dip your fingers into oil and scoop about 2 tablespoons of the yogurt into your hands to roll into small balls about the size of a cherry tomato. It should make about 50 balls.

Roll each ball in your choice of spices or keep them plain and transfer to a large jar.

Cover with enough olive oil to fully submerge the labneh. Add the peppercorns and bay leaves. Cover with a lid.

Labneh balls can be stored in the fridge for up to a month. The infused oil can be used for cooking, as a salad dressing, or drizzled over avocado toast.