Labneh

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1. 1
   Mix the yogurt with ½ tsp coarse sea salt. Set a sieve over a large measuring jug or bowl and line it with a muslin cloth. Spoon in the yogurt, bring the sides of the cloth together and tie it tightly with kitchen string, leaving enough string to allow you to suspend it. Make a loop with the excess and hang the muslin parcel from the tap of the kitchen sink, putting the bowl or jug below it. Leave for 12-24 hrs until all the liquid has drained out. (If the weather is warm, chill in a sieve over a bowl instead.)
2. 2
   When the labneh is ready, it will be firm – the longer you leave it, the firmer it will become, so drain for slightly less time if you want to eat it as a dip. Scrape the labneh into a bowl or container, and serve drizzled with olive oil and seasoned with za’atar.