Lemon Zest Labneh with Cucumber and Pita

Steps

1. 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 container's base.
2. Take the yogurt straight from the refrigerator and stir in the salt and half of the lemon zest, then spoon the yogurt into the lined sieve and move it to the refrigerator right away.
3. Fold the cloth over the top, cover the whole setup with a lid or plastic wrap, and let it strain in the refrigerator at 40°F (4°C) or below for about 24 hours. This is cold straining: nothing curdles or heats; gravity lets the watery whey drip out while the milk proteins stay behind as a thick, spreadable cheese.
4. After about 24 hours in the refrigerator, discard the whey and turn the labneh into a bowl. Expect roughly 360–400 g of labneh, enough for 4 servings of about 90–100 g (a heaping 1/3 cup) each.
5. Stir the remaining half of the lemon zest into the labneh until smooth and spreadable.
6. Spread the labneh onto a plate, make swirls with the back of a spoon, drizzle with the olive oil and scatter the mint over the top.
7. Serve right away with the cucumber and the pita for spreading. Keep leftover labneh covered in the refrigerator and use within 5 days.