The longer you leave the yoghurt to drain, the firmer it becomes. After about 12 hours, the labneh is a creamy mascarpone consistency (which is great to add to dishes as you would feta or use to top pizza). For this recipe, though, the labneh needs to be a thicker consistency, like cream cheese, so you can roll it into balls, so you want to hang it for about 48 hours.
There’s nothing difficult about it - you just need to start a couple of days before your party. We’ve rolled the labneh balls in savoury coatings - choose as many as you like. You could do sweet versions too (or a mix of both).