How to Make Labneh (Easy Recipe)

2 servings

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Into the 900g tub of yoghurt add the 1 tsp of sea salt, stir to combine then transfer all the yogurt to a bowl lined with two layers of cheesecloth. Tightly seal the cheesecloth around the yoghurt, tie it with string and hang it over the bowl for 24 hours in the fridge to remove any excess liquid.
To serve, remove the labneh from the cheesecloth and whip it in a large bowl using a spatula.
Spread the labneh onto a bowl and set aside.
For the tomatoes. To a large pot, add the tomatoes, salt, pepper, fresh herbs and chili pepper flakes and cook on low heat for 15 minutes or until burst.
For service, place the burst tomatoes onto the plate with labneh and top with tomatoes, some more fresh herbs and za'atar.
If you don't plan on eating all the labneh at once I suggest storing the labneh and tomatoes separately in the fridge in a tightly sealed container. Prepare the layered dip as needed before serving.
NOTE: you can use labneh as you would cream cheese so really have fun with it! It's such a versatile dip/cheese, you're going to fall in love!