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Leah, this was super yummy.
The easiest way to drain the yogurt is double up some cheesecloth and hang it up over a large bowl for 24 hours! No need to squeeze away and babysit the yogurt, it does not need to be refrigerated during the drain either - in fact, it would take longer if it was.
If you don't like the consistency after 24hrs, form the balls and place on a parchment paper covered cookie sheet and place in the fridge for a few more hours until the balls are firmer to your liking, then cover with the za'atar spice mix.
This was pretty good. You can't really go wrong with such a classic combination, labneh and za'atar. I used store bought pre mixed za'atar. and added salt, a dash of paprika and marjoram. and it was very very good.
This is no less than 5 stars in taste but maybe some would knock off a whole star for the tediousness of squeezing it out in a cheese cloth which I used. The bag would be easier. I had a bit of trouble with that part but this is the first time I have ever made cheese and the end product was very good masha Allah. I love the za'atar on it's own as well which I made without thyme per preference and a bit more marjoram and used sea salt. I used Balkan style yogurt and it was almost ready at 12 hours. I would use the same or another good quality yogurt again. Made for Ramadan Tag 2010.
Leah, your Za'atar recipe was great! I love labneh and enjoyed this version. I did find it necessary to drain the cheese a bit longer to get the texture I prefer. Thanks for posting this tasty recipe. Made for ZWT6.
Perfect, and so tasty.