Not specified

1. Mix the yogurt with ½ tsp coarse sea salt.
2. Set a sieve over a large measuring jug or bowl and line it with a muslin cloth.
3. 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.
4. 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.
5. Leave for 12-24 hrs until all the liquid has drained out.
6. (If the weather is warm, chill in a sieve over a bowl instead.).
7. 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.
8. Scrape the labneh into a bowl or container, and serve drizzled with olive oil and seasoned with za’atar.

Not specified