The user is attempting to make labneh balls preserved in olive oil but is struggling with the dehydration process. After 30 hours, their salted curd remains creamy and hasn't achieved the necessary thick, clay-like texture for rolling. They have experienced similar results with both standard curd and Skyr yogurt. The recipe calls for salting the curd at a rate of 1/2 teaspoon per 500g. After whisking in salt, the curd is placed in a yogurt strainer within the refrigerator at 3°C. The instructions emphasize to keep the lid closed and periodically scrape the mesh to prevent clogging. It is also important to regularly empty the collected whey from the bottom container. The recipe advises straining for 12 to 24 hours for a spreadable labneh, and 48 to 72 hours for a firmer texture suitable for rolling into balls. The final step involves storing the labneh completely submerged in olive oil. The user's current 30-hour straining time falls short of the recommended duration for firm, rollable labneh.