Labneh

Step 1

Pour 2 cups of plain full-fat yogurt into a medium bowl, then add 0.5 teaspoon of fine sea salt and stir for 30 seconds until the salt dissolves completely throughout the yogurt.

Step 2

Lay a fine-mesh strainer over a bowl, then cut a piece of cheesecloth or a clean thin kitchen towel to fit inside the strainer with some hanging over the edges.

Step 3

Pour the salted yogurt into the cheesecloth-lined strainer, then fold the hanging edges of cloth over the top to cover the yogurt completely.

Step 4

Cover the strainer loosely with plastic wrap and place the entire setup in the refrigerator. Let it sit undisturbed for 24 hours; liquid (whey) will drain into the bowl below.

Step 5

Remove the strainer from the refrigerator and carefully unfold the cheesecloth to reveal the thickened labneh—it should look like soft cream cheese.

Step 6

Slide a rubber spatula around the inside of the cheesecloth, then lift the labneh out and transfer it to a serving plate or shallow bowl.

Step 7

Make a shallow well or depression in the center of the labneh using the back of a spoon, then slowly pour 3 tablespoons of extra virgin olive oil into the well.

Step 8

If using za'atar, sprinkle 0.5 teaspoon evenly over the olive oil in the center. Serve immediately with warm pita bread for dipping.