Mix the yogurt with the garlic, salt and lemon zest.
Place a sieve lined with muslin cloth or a new kitchen cloth, over a large bowl.
Pour the yogurt mixture into the lined sieve and allow the liquid to drain off for 3-4 hours. You can do this at room temperature on your kitchen bench, or leave it in the fridge overnight. You may also want to gather the cloth that is holding the yogurt mixture, and gently squeeze any further liquid out.
Discard the liquid (whey) then roll the cheese (Labna) into small balls and cover in the fresh chopped herbs.
The Labna can be stored in a jar filled with olive oil, and be kept for 2 weeks in the fridge. You can also mix the Labna with the herbs and sour cream to make an easy low-carb dip.