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You will need a bowl, strainer, kitchen cloth, and spoon.
For this recipe, you'll need 1 large package of full-fat Greek yogurt. If you have 4 smaller packages or 2 small yogurts, combine them in a bowl and mix with salt.
Add salt to yogurt and it mix well.
Place a strainer in a bowl, ensuring it fits snugly to prevent any liquid from leaking. This is crucial to keep your fridge or table clean. Line the strainer with a cloth to strain the excess liquid from the yogurt.
Then put the yogurt in this cloth, covering it with the corners of the cloth. You can press down lightly. Put the prepared yogurt in the fridge for 12-24 hours. I usually leave the first version of the dip for 24 hours.
After 24 hours, remove the cheese from the cloth and onto a board. The yogurt cheese should have a creamy consistency so that you can cut it gently.
Put some of the labneh in a bowl and pour a generous amount of olive oil over it. Add zaatar, and to add a little spice, you can also sprinkle with chili flakes.
In the classic version, serve it with naan bread and fresh vegetables.