Garlic-Dill Labneh Spread with Seeds

Steps

1. Use plain Greek yogurt made from pasteurized milk with live cultures, kept cold. Labneh is made by cold straining, not curdling: the yogurt is already set by its cultures, and draining the watery whey in the refrigerator leaves a thick, spreadable fresh cheese.
2. Line a fine sieve with a double layer of cheesecloth or a clean coffee filter and set it over a deep bowl or container so the sieve sits well above the bottom.
3. Straight from the refrigerator, stir the salt into the cold Greek yogurt.
4. Spoon the salted yogurt into the lined sieve, fold the cloth over the top, and cover the whole setup with a lid or plastic wrap.
5. Place the covered setup in the refrigerator right away and strain at 40°F (4°C) or below for 24 hours. Keep it refrigerated the entire time; do not strain at room temperature. Pour off the collected whey once or twice if it rises near the sieve, returning the setup to the fridge immediately.
6. Take the labneh from the refrigerator; it should be thick enough to hold a spoon upright. You'll have about 400 g of labneh, enough for four servings of about 100 g (a scant half cup) each. Discard the whey or save it, refrigerated, for another use.
7. Stir the garlic, dill, parsley, lemon juice and black pepper into the labneh until evenly mixed.
8. Spread the herbed labneh in a shallow dish, make swirls with the back of a spoon, and drizzle the olive oil into the swirls.
9. Scatter the pumpkin seeds and sesame seeds over the top.
10. Serve with the carrot and bell pepper for scooping. Keep leftovers covered in the refrigerator and eat within 5 days.