Mix the yoghurts gently and transfer to a muslin cloth. Tie the ends and hang it over a bowl overnight in the fridge.
The next day, gently squeeze out any excess liquid, discarding the liquid in the bowl. The yogurt will be very thick and resemble soft goat’s cheese.
You can use it to spread in sandwiches or like any soft, white cheese.
To make the salsa, grate the tomatoes roughly on a box grater. Leave to drain in a sieve over a bowl for 30 minutes.
Mix a tablespoon of vinegar with 3 tablespoons of olive oil and the chili flakes - if using. Season to taste, adding more oil or vinegar to suit your personal taste.
Serve the labneh topped with tomato salsa, a sprinkle of za’atar, a pinch of sumac and radishes and lots of the best quality extra virgin olive oil you can afford.

Labneh and tomato salsa