Stir 1 teaspoon salt into 2 cups full-fat Greek yogurt until evenly mixed. This seasons the yogurt and helps draw out moisture during straining.
2 cups full-fat Greek yogurt, 1 tsp salt
Line a fine mesh strainer with double-layer cheesecloth or coffee filter. Place the strainer over a bowl ensuring at least 2 inches clearance so the whey can drip freely without touching the yogurt.
Pour the salted yogurt into the lined strainer, cover with plastic wrap and refrigerate for 24 to 48 hours. Check at 24 hours; the labneh should be thick and spreadable but not dry.
2 cups full-fat Greek yogurt, 1 tsp salt
Scrape the thickened labneh from the cheesecloth into a shallow serving bowl. Spread it about ½ inch thick using the back of a spoon to create a smooth surface.
Drizzle 1 tablespoon olive oil over the labneh. Sprinkle 1 tablespoon za’atar spice blend evenly on top. Add ½ teaspoon lemon juice just before serving for a bright finish.
1 tbsp za’atar spice blend, 1 tbsp olive oil, 0.5 tsp lemon juice
