Make the labneh cheese: Place a colander over a large bowl and cover it with a kitchen towel. Mix the yogurt with 1 teaspoon salt, taste and add more salt according to your preference. Transfer it to the kitchen towel. Fold the towel over the yogurt and cover with a plate. Place the bowl in the fridge for 24 hours. For thicker labneh you can leave it up to 48 hours.
Make the topping: Optionally, briefly ground the sesame seeds. Mix all the ingredients for the topping in a bowl, except the olive oil.
Instead of pine nuts you can use toasted almonds, walnuts, hazelnuts, or pistachios.
Salt can be adjusted to your liking. Keep in mind that because some of the moisture will be drained, the final cheese will be saltier than the yogurt mixture you will start with.
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