Labneh

Line a fine-mesh strainer or a colander with 3 to 4 layers of cheesecloth (or a clean, thin cotton kitchen towel). Place the strainer over a deep bowl to catch the whey.

Pour the salted yogurt into the center of the cheesecloth. Gather the corners of the cloth and tie them into a tight knot.

Place the bowl and strainer in the refrigerator and let it drain undisturbed for 12 hours for a soft dip consistency, or 24 hours for a thick, cream cheese-like consistency.

Once the desired thickness is reached, unwrap the labneh and discard the collected whey (or save it for baking).

Swoosh the labneh onto a serving plate using the back of a spoon to create deep swirls. Drizzle generously with the extra virgin olive oil, sprinkle with za'atar or dried mint, and serve with fresh vegetables and pita.