Line a nonreactive strainer with a few layers of cheesecloth or muslin cloth. Set the strainer over a deep bowl, the bottom of the strainer can not touch the bottom of the bowl, that’s where the liquid (whey) will collect.
In another bowl, combine yogurt, salt, and lemon juice. Stir well. Spoon yogurt mixture into the cheesecloth-lined strainer and cover completely with the layers of the the cheesecloth.
Transfer yogurt to the refrigerator for at least 12-24 hours. After 12 hours it will be soft enough to use it as a dip with pita. After 24 hours it will get firmer, which makes it perfect as a spread.
Remove strained labneh from the fridge, and transfer it from the cheesecloth to a serving bowl. Drizzle the oil over the labneh and sprinkle with za’atar or fresh herbs.