Labneh is so good, once you try it you won't go back. If you haven't tried it before, I highly recommend you do. It's even better as garlic labneh, of course.
For a quick labneh, lay cheesecloth or some thick kitchen roll in a fine mesh sieve. Set the sieve over a bowl. Pour the yoghurt and a good pinch of salt into the cheesecloth in the sieve then use a spoon to move the yoghurt around and gently press into the sieve to remove the water. Keep doing this for around 10-15 minutes until it's thickened and it has released a lot of liquid.
Once thickened, add to a bowl. Finely grate the garlic into the labneh and add a squeeze of lemon juice and the olive oil. Taste and season.
Spread onto a plate then top with pine nuts, herbs and more olive oil. I also sprinkled some sumac on top!
Notes
If you can find labneh already strained and ready, use that and mix in the flavourings.