Pour a quart of yogurt (see yogurt recipe) into a bag made of fine white cotton. Stir in 1 teaspoon of salt.
Suspend the tied bag from a faucet over a sink, allowing the water to drip out, overnight or until contents are firm.
When the yogurt is firm, remove contents from the bag and place in a deep bowl. Taste to see if labana requires more salt; then stir. Cover, refrigerate,and use as needed
To serve, remove required amount and spread it evenly on a small plate. Sprinkle with a little olive oil just before serving.
To preserve the labana or yogurt cheese for long periods, follow these steps;
Place 1 heaping tablespoon of labana in the palm of the hand; roll into a ball and place on a tray. Repeat, using as much as you wish to preserve.
Allow to stand overnight, then place in sterilized jars and cover with olive oil Seal and store for future use. This will keep indefinitely, stored in the refrigerator. Serve balls with a little of the olive oil.
Both forms, labana and zanakeel laban, are excellent for appetizers, sandwiches, and as a toast spread.