Line a fine-mesh sieve with several layers of cheesecloth or a clean kitchen towel and set it over a bowl. Spoon the Full-Fat Plain Yogurt into the cloth, sprinkle with a pinch of Sea Salt, fold the cloth over the yogurt, and refrigerate to drain for 8–24 hours until the yogurt has thickened to a cream-cheese consistency.
Once drained, unwrap the yogurt and transfer the thickened labneh to a bowl. Whisk or beat briefly until smooth and silky; taste and adjust seasoning with a little more sea salt if needed.
Spoon the labneh into a shallow serving dish and use the back of the spoon to create a small well in the center. Drizzle generously with Extra-Virgin Olive Oil and finish with a sprinkle of Za'atar.
Serve immediately with warm pita, crusty bread, fresh vegetables, or use as a spread for sandwiches and wraps. Leftover labneh will keep covered in the refrigerator for several days.
