Marinated Greek Yogurt Cheese Balls

Combine yogurt, salt and 1 teaspoon za’atar. Scoop mixture into cheesecloth and knot tightly. Place cheesecloth bundle into a mesh strainer over a bowl. Leave on the counter at room temperature for 1 hour. Drain the liquid that forms in bowl and then refrigerate for 24–48 hours.

Remove strained yogurt from cheesecloth and form 1-ounce balls with your hands or a cookie scoop. Place cheese balls in a jar and fill with olive oil, remaining teaspoon of za’atar and chives. Refrigerate for 24 hours.

Serve spread on crackers or crusty bread and topped with a sprinkling of sea salt.