Yes - you can use any full-fat yogurt though Middle Eastern, Indian or Greek yogurt is best. Strain this yogurt with salt through a nut milk bag or cheesecloth hanging from something or within a colander over a container. How long you'll need to strain the yogurt is based on how thick it was, to begin with. However, it will take 12+ hours at least and can take up to 48hrs. You can do this in the fridge or at room temperature (if you don't live in a hot climate). During this time, the excess whey will drain, and the yogurt above will become thicker. Check the yogurt at 12 hours and increase the draining time as needed. If you strain it as much as I do, then you'll get half the yield (i.e., 1 cup yogurt will become 1/2 cup labneh).