Plain Labneh with Pita, Olives and Mint

Steps

1. How it works: labneh needs no heat or curdling agent. The yogurt is already set by its cultures, so straining it cold in the refrigerator lets the whey drip away, leaving a thick, soft fresh cheese.
2. Check that your refrigerator holds 40°F (4°C) or below, and clear a shelf with room for a covered container.
3. Set a fine sieve over a deep container with a lid, leaving space underneath for whey, and line the sieve with a double layer of cheesecloth or a clean, thin cotton towel.
4. Take the yogurt straight from the refrigerator, stir the salt into it in a bowl until dissolved, and spoon the salted yogurt into the lined sieve.
5. Fold the cloth over the yogurt, cover the container with its lid or plastic wrap, and place it in the refrigerator right away.
6. Let the labneh strain in the refrigerator at 40°F (4°C) or below for 24 hours. If the whey rises near the sieve, pour it off quickly and return the container to the refrigerator.
7. Unwrap the chilled labneh: it should be thick enough to hold a spoon upright and spread like soft cream cheese. Expect about 450 g, enough for 4 servings of about 110 g (roughly 1/2 cup) each.
8. Scrape the labneh into a shallow bowl, swirl the back of a spoon through it to make grooves, and drizzle the olive oil over the top.
9. Arrange the pita wedges, cherry tomatoes and olives around the labneh, scatter the mint over everything, and serve chilled for spreading. Keep leftover labneh covered in the refrigerator and use within 5 days.