Labneh w Za’atar

Ingredients

24 ounces store-bought or homemade yogurt, plain.

For the za’atar seasoning, you can purchase this here or blend your own with the recipe below.

1/2 tablespoon dried oregano

1 tablespoon ground thyme

1 tablespoon sumac

1 tablespoon toasted sesame seeds

2 teaspoons dried marjoram

1 teaspoon fine kosher salt

1/2 teaspoon freshly ground black pepper

Extra virgin olive oil for drizzling

Directions

Line a strainer with a double layer of cheesecloth. Place the strainer on a large bowl for draining.

Pour the yogurt into the strainer.

Bring together the sides of the cheesecloth and twist them tightly around the yogurt.

Weigh it down using a heavy can or similar object.

Refrigerate for 12 to 24 hours.

When the draining is complete, give the cheesecloth one last squeeze, then remove the labneh from the cheese-cloth. 
After draining, the labneh will be thick and spreadable, like a soft cream cheese.and discard the whey left in the bowl.

In a medium bowl, add the labneh and use a spatula to stir.

Make the za’atar seasoning from scratch

In a small bowl, combine all za’atar ingredients and mix well.

Drizzle the labneh with the olive oil and sprinkle with the za'atar to taste.