Lebanese Cream Cheese

Line a large colander with a fine-mesh fabric, typically used for straining liquids. Combine the salt and yogurt in a bowl, whisking until the salt is fully incorporated. Carefully pour the yogurt mixture into the prepared colander, allowing it to sit in a sink or large container to collect any excess liquid that drains off. Allow the mixture to mature for 24 hours, during which time it will begin to separate into curds and whey.

After the 24-hour maturation period, transfer the resulting cheese to a clean container. Gradually add the olive oil to the cheese, mixing until it is fully incorporated. Cover the container with a lid and refrigerate the cheese to slow down the aging process.