Homemade Labneh

Directions

1. 1
   Take a large swath of cheesecloth that you can fold over a few times and lay it out into a colander. Affix the colander to a bowl that leaves enough room to catch all of the whey that drips off.
2. 2
   Measure out the sea salt, and put the yogurt into the cheesecloth, gradually mixing the salt in as it's spooned inches.
3. 3
   Tightly bind up the cheesecloth to expedite the straining. Let strain in the fridge overnight.
4. 4
   When done straining, remove the labneh from the cheesecloth and remove any loose strings, discarding the whey and cheesecloth.
5. 5
   Divide the labane up into four bowls or serving dishes that hold about 6 ounces. Make wells in the centers of each one.
6. 6
   Pour 1 tablespoon of olive oil into each well, then add 1/2 teaspoon toasted sesame seeds to each as well.
7. 7
   Sprinkle each bowl liberally with za'atar, about 1 teaspoon each.
8. 8
   Serve toasted pitas and falafel, it's heavenly.