If you are hanging the labaneh, find your hanging spot and make sure there’s room underneath it for a bowl to collect the drippings (unless you are hanging it directly over a sink or shower, which also works). If you are straining the labaneh over a bowl, fit an 8- or 10-inch mesh colander over a bowl and line it with a linen or flour sack kitchen towel or three layers of heavy-duty paper towels. In a large bowl whisk together the yogurt, sour cream (if using), and salt until smooth. Pour the yogurt mixture onto the cloth, gather up the edges, and tie them into a knot. Strain over the colander into the bowl, or hang on a hook over a bowl or sink until you achieve the desired texture (all of this is done at room temperature, not in the fridge).

4-Hour Labaneh: For looser labaneh, strain for 4 hours.

8-Hour Labaneh: For thicker labaneh, strain for 8 hours.

12-Hour Labaneh:  To achieve something akin to thick cream cheese, or if you’re making labaneh balls (see below), go anywhere from 12 to 24 hours.

To make labaneh balls: Roll the 12- to 24-Hour Labaneh into 1-inch balls (roll in za’atar if desired). Arrange in a clean jar, cover with olive oil, and seal with a tight-fitting lid. Stored in the refrigerator in an airtight container, labaneh keeps for 2 weeks; labaneh balls keep for 1 month.