In a bowl mix yogurt with salt. Put cheesecloth over a large sieve, pour yogurt in the cheesecloth and cover it gathering edges of the cloth. Place in a cool room and let drain for 2-3 days.
Gently squeeze out any excess liquid. Keep it to make muffins or any bake good (that liquid is whey and can substitute buttermilk).
At this stage, yogurt will be very thick, like soft goat cheese. Labneh is ready!! You could consume it like this, spread it on bread, for sandiches...
Put olive oil, herbs, garlic and sundried tomatoes in a jar.
Roll labneh into balls and put in the jar with oil, make sure, oil covers all the balls.
Cover, place in refrigerator and let marinate for at least 8 hours.
It will keep up to 2 weeks.