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1
Fold the cheesecloth into a square that makes at least 4 layers and drape over a large bowl so that the cloth hangs over the bowls edge.
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2
Carefully pour the yogurt into the center of the bowl (over the cheesecloth).
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3
Tie two opposite ends tightly together, then the remaining two opposite ends so that a sack is created.
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4
Place the bowl with the sack of yogurt on the bottom shelf of the refrigerator.
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5
Tightly tie the loose ends of cheesecloth onto the shelf above it so that the sack is suspended over the bowl.
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6
Let the excess liquid drip into the bowl for 2 days, or at least a full 24 hours, until the yogurt becomes like a very thick spread or soft cream cheese.
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7
Gently squeeze the sack of lebneh every couple of hours to help remove extra liquid.
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8
Remove the congealed yogurt from the sack and gently roll into balls the size of golf balls.
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9
Carefully place the balls in a large glass jar.
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10
Mix the olive oil and salt in a small bowl and pour over the lebneh balls in the jar.
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11
Close tightly and refrigerate until ready to eat (keeps for up to 2 weeks).
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12
Serve cold as a spread alongside pita bread, drizzled with some of the olive oil from the jar and sprinkled with zaatar, if desired.
