Homemade Labne (Yogurt Cheese)

42 ounces homemade yogurt
Cheese cloth (1 set of 4 layers, & one set of 2 layers)
Colander
Bowl
Twine
Large pitcher
Wooden spoon

Cheese salt
Herbs (optional)
Mixing bowl
Ramekin or small bowl

Place colander in bowl & line with cheese cloth. Pour yogurt onto cheese cloth & gather edges, careful to keep yogurt in the middle of the cloth. Tie twine around the cheese cloth to create a pouch, keeping it low, close to the yogurt with minimal air tapped inside. Once the cheese cloth is securely tied, tie the twine around the spoon & hang the satchel in the pitcher, using the spoon resting across the top to support it. Let the whey drain into the pitcher for 24 hours, draining as needed so it doesn't touch the pouch. Once no more whey is coming out, remove the cheese from the cheese cloth into a bowl & add the cheese salt & herbs. Line ramekin with 2 layers of cheese cloth & place the mixture in. Fold edges of cheese cloth over the top & set in refrigerator for 2 days to "age."