1 quart plain non-fat yogurt
2 T. extra-virgin olive oil
Za’atar herb blend
Pita bread, cut into wedges, warmed

Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours. Turn the soft, creamy cheese out onto a platter. Drizzle with olive oil, then sprinkle generously with za’atar. Serve with the warm pita bread wedges.