Labneh

Line a sieve of some sort with a few layers of cheesecloth, stir the salt into your yogurt, and scoop it into the sieve. Fold the excess cheesecloth over the yogurt, place it in the fridge, and let it strain for 24 hours After the sun has set and risen, and a full day’s-worth of hours have elapsed, transfer your now somewhat-stiff, but still spreadable cheese to a bowl and give it a good drizzle of olive oil and a sprinkling of za’atar. Scoop it into your mouth with pita. Dollop into tomato soup as you would sour cream or creme fraiche. Use it as a base for a super bomb onion dip. Top it with fresh fruit and drizzle on a balsamic reduction. Use it literally any way your would use sour cream. Chop up vegetables and Kalamata olives and stir ‘em in for a very Mediterranean sandwich spread. Use it as you would mayo in chicken salad. Spread it on your morning bagel.