Labneh with Olive Oil and Za'atar

Tap an ingredient or step to check it off.

1. 1Step 1: Place a colander or strainer into a mixing bowl. Place a muslin (or cheesecloth) bag into the colander and pour the yogurt into the bag. Mix in the salt until it's well distributed.
2. 2Step 2: Twist the top of the bag and let it sit either at room temperature (if your home is on the cooler side) or in the refrigerator, pouring out any whey that's collected in the bowl every few hours. Alternatively, you can eliminate the need for a bowl and colander by hanging the bag from your kitchen faucet to strain directly in the sink so that the whey flows down the drain.
3. 3Step 3: After 24 hours, remove the labneh from the straining bag, and transfer it to a small serving bowl. By now, it should have a similar consistency to cream cheese. Using a spoon or spatula, spread the labneh so that it's evenly distributed throughout the bowl. Create a well in the center.
4. 4Step 4: Pour the olive oil into the well you've created. Sprinkle the za'atar over the olive oil. Garnish with sprigs of dill and serve at room temperature with pita, chips, or crudités.