Cracked-Pepper Labneh with Lemon and Herbs

Steps

1. Use plain yogurt made from pasteurized milk with live cultures and no gelatin or thickeners, which stop it from draining. Keep it in the refrigerator until you start.
2. Line a fine sieve with a double layer of cheesecloth or a clean, thin cotton towel and set it over a deep container that fits in your refrigerator, so the bottom of the sieve sits well above the drained whey.
3. Working quickly, stir the salt into the cold yogurt in a bowl, then spoon the salted yogurt into the cloth and fold the cloth over the top.
4. Cover the whole container with a lid or plastic wrap and put it straight into the refrigerator at 40°F (4°C) or below. Let it strain there for 24 hours; never strain it on the counter or at room temperature.
5. Cold straining lets the whey drip out slowly while the cultured milk proteins stay behind, so the yogurt firms into a thick, spreadable fresh cheese. If the whey rises near the sieve, pour it off and return the covered container to the refrigerator right away.
6. Take the labneh from the refrigerator and unwrap it into a bowl; you will have about 420 g, enough for four servings of about 105 g (a scant half cup) each. Discard the whey or save it, refrigerated, for baking.
7. Toast the bread slices until golden and crisp.
8. Spread the labneh onto a plate in a wide swirl, drizzle with the olive oil, then scatter on the lemon zest, the mint, the dill and the cracked black pepper.
9. Serve each person a quarter of the labneh with two slices of the toast. Keep leftover labneh covered in the refrigerator and use within 5 days.