2 pounds plain whole milk yogurt
1 teaspoon salt

Combine the yogurt and salt in a bowl and mix well. Add the mixture to a cheesecloth and tie and twist to strain. Place in a mesh strainer over a large bowl and allow to drain in the refrigerator for 24 hours. Place something on top of the cheese cloth like a canned good to help speed up the draining process. After it’s drained for 24 hours, discard the whey that has drained out in the bowl and check for consistency. It should be thick like cream cheese. If it’s not, return to the refrigerator and allow it to drain an additional 24 hours. Serve in a bowl with olive oil, za’atar and olives.