Place the yogourt into a bowl, and add the lemon juice and salt. Stir well.
This time, line a sieve with the cheesecloth, and place it over a bowl to catch the drips. Dump the yogourt into the cheesecloth-lined sieve. Cover, and place in the fridge for an additional 24-48 hours, until thickened, somewhere between a greek yogourt and cream cheese.
To serve: spoon onto a plate or a pretty bowl, and garnish with olive oil, za'atar and pomegranate molasses. Serve with crudities, bread and crackers.