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sarayu_innsaei
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In a large bowl, combine the yogurt and salt; mix well.
Line a large fine mesh strainer with a thick layer of paper towels (or use cheesecloth). Place the yogurt inside the lined strainer, cover with another thick layer of paper towels, and weigh it down with a heavy plate.
Set the strainer over a bowl to catch the draining liquid. Refrigerate for about 2 days — the yogurt will thicken into a soft cheese.
Using a mini ice cream scoop or teaspoon, portion equal-sized amounts. Lightly oil your palms and roll the portions into smooth balls.
Roll the labneh balls in your chosen toppings — za’atar or the paprika-sumac-chili mix — or leave some plain.
Pack the balls into jars and fill each jar with olive oil, fully covering the cheese.
Seal the jars and refrigerate. These will keep for up to 1 month.