1 quart goat's-milk yogurt
Kosher or sea salt
2 tablespoon extra-virgin olive oil
Za'atat herb blend
24 Kalamata olives
1 bunch small radishes, trimmed
Pita bread, cut into wedges, warmed
Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie to become a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours.
Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges.
Please note: Za'atar, a middle Eastern herb frequently sprinkled on lubneh, varies from maker to maker, but a typical mixture includes thyme, sumac, seeds, and oregano.