Hello Telsta860 and welcome to the forum!
I make quite a bit of Yogurt but not yet Labneh (also known as Strained/Greek/Bulgarian/Cheese Yogurt/Lebaneh), although used to eat a lot of it when posted in Syria. How are you straining your yogurt and for how long?
Access to rennet was also my first problem
, luckily I found some locally here in Houston, Texas in an eye dropper type bottle in one of two Whole Foods stores in the cheese section
. If you find some locally, get the newest package and if you can, post where found in the Geographic > USA > Oregon Board
so that others can use your knowledge, actually if you ask in that board some of the other Oregonion Members may know where to get it locally.
On yogurt, as Tea replied, I have read of someone using flavoured live yogurt as a starter and I mostly use store bought 1 US quart unflavoured live yogurt as a starter, this on has pectin
and worked fine. I just use a bit of it as my starter each time, lasts me about 3 weeks then buy another "mother culture". I don't use gelatin and get good sets.