Mix the salt and garlic powder well into the Greek yogurt.
Spoon the mixture into the middle of a large double layered piece of muslin or cheesecloth making sure there is enough fabric to draw together and knot securely on top of the mixture inside.
Suspend this little package from a wooden spoon so that it is hanging over a bowl and set aside in the fridge for 24 hours.
All the whey from the yogurt will drip out into the bowl and leave you with whey-less yogurt, which is also known as cream cheese (labneh). You can save the whey (freeze it) for making your own Kimchee and other fermented goodies.
Untie the bundle and take teaspoonfulls of te cheese and roll in dampened hands into small balls.
Mix together the chopped mint and dill and put them in a saucer.
roll the labneh balls in the herbs and set aside.
Take a sterilised wide mouthed jar andcarefully pack in your labneh balls (this mixture sould give you about 15).
Add the thyme, rosemary, bay leaf, peppercorns and dried chilli to the jar.
Pour over enough good quality extra virgin olive oil to completely cover the contents (make sure everything is submerged).
Pop on the lid and allow to age for 2 days in the fridge to let the flavours really develop.
This will keep for up to 3 weeks in the fridge.