Labneh

Instructions

1. 1 Mix yogurt with salt in a bowl. Line a strainer with cheesecloth and set over a deep bowl to catch the whey.
2. 2 Pour salted yogurt into the cheesecloth-lined strainer. Gather the edges and tie loosely. Refrigerate for 12-24 hours.
3. 3 The longer you strain, the thicker the labneh. For spreadable consistency, strain 12 hours. For labneh balls, strain 24-48 hours.
4. 4 Spread the thick labneh on a shallow plate using the back of a spoon, creating a smooth surface with a shallow well in the center.
5. 5 Pour a generous pool of olive oil into the well. Sprinkle with dried mint and arrange olives and cherry tomatoes around the edges.
6. 6 Serve immediately with warm bread, za'atar for dipping, and fresh vegetables. Store remaining labneh covered in the refrigerator for up to a week.