Boil the milk then add the yogurt and stir well until dissolved. turn the hat off, cover it with a cloth and let sit for three hours. then put it in the refrigerator until its cold enough.
The mixture now must be thick like a yogurt.
line a deep bowl with a double layer of cheesecloth. Pour the yogurt into the cheesecloth. Bring the cloth together into a bundle and secure it. Leave it for 24 hours to transform to labneh.
Pour the labneh in a pan and add 5 cups of water and stir well until incorporated. Cook the mixture on medium heat contentiously stirring so that it doesn't transform into a cheese. after a while add the sea salt and continue stirring until it starts boiling. Pour the cooked yogurt in glass jars and let it cool.