Ingredients

2 cups fat-free Greek yogurt (or strained yogurt)

3/4 tsp sea salt

1 tsp olive oil

1/8 tsp dried mint, zatar, and/or sumac (optional)

Directions

1.  Mix the salt into the Greek yogurt. 

2.  Line a mesh strainer with cheese cloth so that the ends are hanging out over the edge.  If you don't have cheese cloth, you can use multiple layers of thick, heavy-duty kitchen paper napkins.  Spoon the Greek yogurt onto the cheese cloth.  Fold the edges over it and place the strainer on top of a large bowl (to collect liquid).  Place this in the fridge overnight. 

3.  The next day, spoon out the thick yogurt (labneh) into a serving bowl.  Drizzle olive oil on top.  Sprinkle desired spices (if any) on top and serve!