Line a strainer with a double layer of cheesecloth. Place the strainer inside a stainless steel mixing bowl to catch the liquid that drains off. Spread the yogurt out in the lined strainer. Cover with film wrap and refrigerate for 24 hours to allow the excess whey to drip away, leaving behind the thick labneh yogurt.
Place the labneh in a disposable pastry bag and hold under refrigeration for service.