Ingredients

The following ingredients have 4 Servings
  • za'atar
  • olive oil
  • 1 quart Greek or regular yogurt
  • 1 teaspoon salt

Instruction

  • Stir salt into yogurt. Line a wire mesh strainer with either cheesecloth (at least two layers) or paper towels. Spoon yogurt into strainer; set over a bowl, cover loosely with saran wrap, and refrigerate overnight.
  • In the morning, bowl will contain much of the whey, which should be discarded. Greek yogurt will be ready if it has sat over night for about 8 hours. For regular yogurt, strain an additional 3-4 hours for maximum thickness.
  • Serve in a shallow bowl; drizzle olive oil, and top with a generous sprinkle of za'atar.