How to Make It
Place a large strainer over a container and line with two layers of cheesecloth.
Pour the yogurt into the cheesecloth and fold the four corners in tightly.
Let sit in the fridge to strain for 24 hours.
When water accumulates at the bottom of the container, remove your strained yogurt from the fridge.
Empty the labne into a bowl, add salt to taste and mix. For a creamier texture, blend in a food processor or whip with a hand mixer.
Drizzle olive oil and sprinkle za'atar on top. Scoop with pita and wipe the bowl clean, or store in an airtight container in the refrigerator.