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 Add 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. Cream Cheese: Labane will be ready if it has sat over night for about 8 hours.
Serve in a shallow bowl; drizzle olive oil, and top with a generous sprinkle of za’atar. Cut cucumbers and tomatoes to accompany it. The essence of Israeli Breakfast.