Line a large colander with a cheesecloth. Stir salt and lemon juice into the yogurt, and pour the yogurt into the cheesecloth. Set the colander in the sink or bowl to catch the liquid that drains off. Leave to drain for 24 hours or if making into balls let it drain 48 hours

After draining for the 24 hours, transfer the resulting cheese to a bowl. Stir in the olive oil. or if after 48 hours make into balls roll in spices like dried mint, za'atar or sumac, put into a container and pour in olive oil Store in a covered container in the refrigerator.