Homemade Labneh

Method

Tap a step when it's done.

1. 1Whisk the yogurt with the salt in a bowl until smooth. The salt adds flavor and helps the whey separate.
2. 2Set a sieve over a deep bowl and line it with a double layer of cheesecloth. Pour in the yogurt, gather the corners and tie them into a bundle.
3. 3Refrigerate and let it drain for 12-24 hours. After 12 hours it is like spreadable cream cheese; after 24 hours it is firmer and richer.
4. 4Pour off the whey that collects in the bowl now and then so the cloth doesn't sit in it. You can use the whey in bread dough or soups.
5. 5When it reaches the texture you like, scrape the labneh into a clean bowl and beat it with a spoon until smooth.
6. 6Spread it on a plate, make a well with the back of a spoon, drizzle with olive oil and sprinkle with za'atar. Serve with warm pita, cucumber and olives; it keeps for a week in a covered container in the fridge.