Step 1

Combine greek yogurt, lemon juice and kosher salt in a medium mixing bowl

Step 2

Place a fine mesh strainer over a large bowl and line the strainer with cheesecloth.  Add the greek yogurt mixture to the strainer and cover with the extra cheesecloth

Step 3

Place the strainer and bowl in the refrigerator for at least 24 hours and up to 48 hours.  The bowl will collect the whey that drips from the yogurt

Step 4

After 24 hours, remove the bowl and strainer from the refrigerator.  Squeeze the labneh in the cheesecloth to drain excess liquid

Step 5

Unwrap the labneh and spread onto a large plate and dress with toppings of your choice.  I like to drizzle with olive oil and sprinkle with sea salt & za'atar

Step 6

Make sure to serve with lots of warm pita bread!