Labneh with Za'atar

Ingredients

• 1.8 lbGreek yogurt, full fat
• 1 1/2 tspsea salt
• 2 tbspza'atar
• 1/4 cupextra virgin olive oil
• 1/2lemon, zest only
• 2 ozKalamata olives, to serve

Method

1. 1

   Beat the salt thoroughly through the yogurt. It seasons the cheese and it draws the whey out, so it does two jobs at once.

2. 2

   Line a strainer with a double layer of cheesecloth, tip in the yogurt, gather the cloth and tie it, then suspend it over a deep bowl in the fridge.

3. 3

   Leave it for at least twelve hours. It is ready when it holds its shape on a spoon and a surprising amount of thin whey has collected below.

4. 4

   Spread the labneh across a shallow bowl and drag the back of a spoon through it to make a well. Pour in the olive oil, scatter over the za'atar and lemon zest, and add the olives.

Nutrition per serving