Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt with salt in a medium bowl; spoon into the cheesecloth.Advertisement
Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.)
To serve, top with apricots, pomegranate seeds, hazelnuts, honey and poppy seeds.
To Make Ahead: Refrigerate labneh (Steps 1-2) airtight for up to 1 week. Top just before serving.
1/2 low-fat milk, 1/2 fat