In a bowl combine yogurt, salt, and lemon juice. Mix until evenly distributed.
Place a fine mesh sieve overtop a container for drainage. Line with 3-4 layers of cheesecloth. Add yogurt mixture and cover with plastic wrap. Refrigerate 7-12 hours or until desired texture is achieved.
Remove labeh from sieve and place in sealable container. Hold refrigerated for service.
Service
For each serving, place 1/2 cup of prepared labneh on desired plate and spread out decoratively. Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon Za'atar Seasoning. Serve alongside 2 warmed pitas.
Chef's Tip!
For a vegan version, substitute with a thick, Greek-yogurt style yogurt such as Kite Hill Almond Yogurt.
For a herby labneh, add 1 teaspoon of dry dill and 1/2 teaspoon of granulated garlic to the yogurt mix; proceed as usual.
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