Labneh Balls in Garlic-Mint Oil with Toast

Steps

1. Day 1: Line a fine sieve with a double layer of cheesecloth or a clean thin towel and set it over a deep container so the bottom of the sieve sits well above where the whey will collect.
2. Stir the salt into the yogurt, spoon the yogurt into the lined sieve, and fold the cloth over the top.
3. Cover the whole setup and strain in the refrigerator at 40°F (4°C) or below, never on the counter, for 24 hours. This cold straining lets the watery whey drip out while the yogurt's proteins stay behind as a thick, spreadable fresh cheese. Discard the whey or save it, chilled, for another use.
4. Day 2: Unwrap the labneh; it should be thick enough to hold its shape. Expect about 400 g of labneh, roughly 100 g (a scant half cup) per serving.
5. With lightly oiled hands, roll the labneh into 12 small balls, about 1 tablespoon each, and set them in a shallow dish.
6. Prepare the herb oil: in a small bowl stir the olive oil with the garlic, mint, thyme, red pepper flakes and lemon zest.
7. Spoon the herb oil over the labneh balls, turning them gently to coat, and keep them chilled until serving.
8. Toast the bread in a toaster until crisp and golden.
9. Serve 3 labneh balls with their oil and 4 toast halves per person, spreading the labneh onto the warm toast. Refrigerate any leftover labneh, covered, and use within 3 days.