Mix the yogurt with garlic and salt (optional).
Place the yogurt into the cheesecloth. Pick up the edges of the cloth and tie at the top. Hang from a kitchen sink faucet to drain overnight (let time do the hard work) for up to 24 hours.
In the morning, the whey strains out, leaving you with a very thick (and delicious) cheese.
Store in the fridge in a closed container for up to 10 days.
To serve, spread labaneh on a plate or in a small bowl and top with olive oil, Za'atar, and pomegranate seeds.