We recommend plain, full-fat yogurt for making labneh. We like to use Greek yogurt to get a head start on the draining process—because it's already been partially drained so it's thicker. But, regular yogurt works too. If using regular (thinner) yogurt, use two layers of cheesecloth for the best results. And, budget a bit more time for the yogurt to drain and thicken to the consistency you want. See the recipe below for full instructions, using Greek yogurt.