Mix yogurt and salt in a large bowl. Stir to combine.
Place a linen cloth on a fine mesh strainer. Add the yogurt mixture onto the cloth. Cover with the sides of the cloth.
Place the strainer on a large bowl. Strain for at least 12 hours.
Remove the strained yogurt from the cloth to a flat bowl or plate. Garnish with olive oil, za’atar and finely chopped parsley leaves.
Labneh is traditionally made from goat’s milk. Since goat’s milk yogurt isn’t widely available outside of the Middle East, my labneh recipe uses conventional yogurt (made from cow’s milk) that you’ll find in any grocery store in the US and Europe. The result will be the same. The only difference is that cow’s milk tastes milder when compared to goat’s milk.
The traditional method uses a straining cloth which is hung onto a kitchen kabinet or other. Most modern households don’t have such cloth. My method with the strainer and the cloth is a simple workaround with equipment that most people already have in their kitchen.
Equipment (for my method): A large bowl, a strainer, a cloth (ideally a linen cloth).
The nutrition facts are rough estimates and can vary according to the exact weight, brand and type of ingredients used.