Add kosher salt to yogurt and mix together. Place a large sieve/strainer on top of a large mixing bowl. Add cheesecloth to the strainer. Layer cheesecloth to create a bag. Spoon yogurt into cheesecloth and squeeze to strain the yogurt.

Leave yogurt wrapped in cheesecloth on top of the strainer and place in the refrigerator for 24-48 hours.

Preheat oven to 425 degrees F. Slice off the bottom of a head of garlic and place on a larrge piece of aluminum foil. Drizzle olive oil on top and sprinkle salt and pepper as desired. Roast in the oven for 40 minutes.

Allow garlic to cool and squeeze garlic out of the head and add to the labneh. Mix together. Top with fresh herbs, olive oil, and salt and pepper.