In a bowl combine yogurt, salt, and lemon juice. Mix until evenly distributed.
Place a fine mesh sieve overtop a container for drainage. Line with 3-4 layers of cheesecloth. Add yogurt mixture and cover with plastic wrap. Refrigerate 7-12 hours or until desired texture is achieved.
Remove labeh from sieve and place in sealable container. Hold refrigerated for service.
For each serving, place 1/2 cup of prepared labneh on desired plate and spread out decoratively. Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon Za'atar Seasoning. Serve alongside 2 warmed pitas.
For a vegan version, substitute with a thick, Greek-yogurt style yogurt such as Kite Hill Almond Yogurt.
For a herby labneh, add 1 teaspoon of dry dill and 1/2 teaspoon of granulated garlic to the yogurt mix; proceed as usual.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!