Ingredients:

340 g Greek yogurt
sea salt
1 teaspoon fresh lemon juice
¼ cup honey (for drizzling)
1 tablespoon chopped walnuts

To make labneh:

Line a fine strainer with a few layers of cheesecloth or muslin and set over a bowl.

In another bowl, combine the yogurt, salt and lemon juice. Stir to incorporate. Spoon the yogurt mixture into the prepared strainer and fold layers of cheesecloth or cotton over the yogurt to cover completely.

Transfer yogurt (and strainer and bowl) to the refrigerator for 12-24 hours. After 12 hours, the yogurt mixture will have thickened into standard labneh.

Transfer into a pretty bowl and drizzle with the honey and sprinkle with roasted walnuts.