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Place 5 kilos yoghurt on low to medium heat and let it split without mixing
Once most of the yogurt turns to curd and comes to the surface (about 25 minutes), let it cool down
Place the cooled mixture in a cheese cloth or regular cloth over a strainer and bowl to drain excess water
Twist the cloth tightly and let it strain for 24-48 hours
Season the drained mixture with salt and chilli if desired
Using your hands, squeeze together to form a smooth ball
Roll the ball in zaatar mix, chilli, or leave plain
Store in the fridge and drizzle with olive oil
For a sharper taste, let the cheese dry out on the bench top for a couple of days before storing