Cracked-Pepper Labneh with Thyme and Sesame

Steps

1. Make room on a refrigerator shelf, and check that the refrigerator is at 40°F (4°C) or below.
2. Line a fine strainer with a double layer of cheesecloth or a coffee filter and set it over a deep container so the bottom sits well above where the whey will collect.
3. Take the yogurt straight from the refrigerator and stir it with the salt in a bowl until smooth. Labneh is made by cold straining, not curdling, so nothing is heated.
4. Spoon the salted yogurt into the lined strainer, fold the cloth over the top, cover the container with a lid or plastic wrap, and put it in the refrigerator right away.
5. Let the labneh strain in the refrigerator at 40°F (4°C) or below for 24 hours. The milk solids stay in the cloth while the thin, yellowish whey drips into the container, leaving a thick, spreadable cheese.
6. Take the container out of the refrigerator and discard the whey. You should have about 400 g of labneh, a little under 2 cups, so each serving is about 100 g, a scant 1/2 cup.
7. Turn the labneh into a bowl and stir in the lemon juice and half of the cracked black pepper until creamy.
8. In a small dish, mix the thyme, oregano, sesame seeds and the remaining half of the cracked black pepper.
9. Spread the labneh in a shallow serving dish, swirl a well in the top with the back of a spoon, drizzle with the olive oil and scatter the thyme-sesame-pepper mixture over it.
10. Arrange the carrot sticks and red bell pepper strips around the labneh for dipping and spreading. Serve cold; refrigerate leftovers covered at 40°F (4°C) or below and use within 5 days.