In a bowl, mix the yogurt and kosher salt. Pour the yogurt into a cheesecloth or handkerchief and tie it over a wooden spoon. Hang the cheesecloth over a pitcher and allow to strain in a refrigerator for 24 hours. After 24 hours, discard the whey strained from the yogurt. Transfer the labneh to a container or use immediately (keeps in the refrigerator for up to 2 weeks).