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Line a strainer with a double layer of cheesecloth and suspend over a bowl.
Spoon in yogurt. Refrigerate and let drain for at least 2 hours. Discard liquid.
The longer the yogurt drains, the thicker the cheese will be. For a thicker spread, drain covered yogurt overnight in the refrigerator.
Transfer to a bowl. Add oil, tarragon, basil, chives, thyme, zest, salt and pepper, and whisk until blended.
Let sit for 15 minutes to allow the flavors to meld.
Taste and adjust seasoning with salt and pepper.
Labneh will keep in an airtight container in the refrigerator for up to 5 days.