Line a strainer with cheesecloth and set it over a bowl. Stir 900g of plain whole-milk yogurt with ⅛ teaspoon of salt.
Spoon the yogurt into the cheesecloth, gather up the corners, and tie them. Leave to drain at room temperature or in the fridge for 24-72 hours, until thick.
Discard the whey. Spread the labneh on a plate, drizzle with olive oil, and sprinkle with za'atar.
