Creamy Labneh

Pour the yogurt into a bowl and add the sea salt and stir. Line another bowl with a muslin towel or a double layer cheesecloth. Pour the yogurt mixture in the middle and raise the ends/edges and tie it at the top. Hang in a kitchen faucet and let it drip for 24-28 hours. OR, line a large sieve with the cheesecloth and set it over a medium bowl. Add the yogurt mixture to the sieve. Gather the ends of the cheesecloth to cover the yogurt. Place in the refrigerator and let drain for 2 days. Whichever method you use, always squeeze out and drain excess liquid as the final step. Whisk olive oil in and sprinkle with za’atar or sumac for a nice finishing touch!