One gallon of 2% milk
16 ounces of Greek yogurt
Olive oil for garnish
Za’atar for garnish

1.  Heat 1 gallon of 2% milk until boiling.
2.  Remove from heat and cool until pinky finger can stand the heat in milk and you can ​count to 15.
3.  Add the Greek yogurt and ¼ cup of the warm milk to a bowl and mix.  Then combine with the rest of the heated milk in a large bowl.
4.  Cover with towels and let stand for 3 hours then move to the refrigerator overnight.
5.  The next day, put the labneh through a colander with thick paper towels to drain.  Let drain most of the water and put in the refrigerator to finish draining for 5 to 6 hours.
6.  Add the labneh to a serving bowl and garnish with olive oil and Za’atar.