Line a strainer with a couple of layers of cheesecloth. Combine the yogurt and salt and scrape the mixture into the cheesecloth lined strainer. Place the strainer over a bowl to catch the liquid. Drain overnight in the refrigerator or in your cooler.
Gently squeeze any excess liquid from the yogurt cheese and either roll it into balls or scoop it onto a serving plate.
Sprinkle with za’atar and drizzle with olive oil. Serve with pita bread or crackers and olives.