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Greek Yogurt Labneh

['2 cups plain 2% fat or whole Fage Greek yogurt', '1/2 cup (or more) good-quality extra-virgin olive oil', '3 tablespoons finely minced fresh herbs (such as tarragon, parsley, and chives)', '1/2 teaspoon finely grated lemon zest', 'Kosher salt and freshly ground black pepper', 'Cheesecloth']

Line a large sieve with cheesecloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.
Gently squeeze out any excess liquid; discard liquid in bowl (yogurt will be very thick and resemble soft goat cheese). Roll yogurt into 3/4" balls. Place in an 8-ounce glass jar.
Whisk oil, herbs, and lemon zest in a small bowl to combine. Season with salt and pepper. Pour over yogurt in jar. Cover; place in refrigerator and let marinate for at least 8 hours and up to 2 weeks.

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