Combine yogurt and salt in a large bowl. Pour the yogurt mixture into a muslin towel, several layers of cheesecloth, or a nut milk bag. Hang the bag to strain over the kitchen sink. Alternatively, use a jelly strainer apparatus set up over a large bowl or pan. In this case, cover the exposed yogurt with plastic wrap. To help the yogurt strain faster, carefully place a small bowl filled with pie weights on top of yogurt. Allow to strain for 24 to 48 hours at room temperature or in the refrigerator.
After 24 hours you will have a product with a cream cheese-like consistency that works great for dipping or spreading. Spread some labneh on a plate, drizzle with some good quality olive oil and sprinkle with za'atar and parsley. Serve with pita bread and/or vegetables of your choice. Also good on sandwiches or used in place of cream cheese. Store in the refrigerator for up to 2 weeks.
After 48 hours, you will have a very firm cheese mixture which can be formed into balls. Roll labneh into 3/4-inch balls and place on a paper towel-lined tray. Refrigerate overnight. Place the labneh balls into a clean mason jar and pour good quality olive oil over to cover. May be left at room temperature for 2 to 4 weeks or refrigerate and it will last for months.