Take 500 grams of fresh curd and place it in a muslin cloth or cheesecloth. Tie the cloth tightly and hang it over a bowl or sink to allow the whey to drain for 6-8 hours or overnight. The curd will thicken as the whey drains out.
After the whey has drained, transfer the thickened curd to a mixing bowl. Add 1 teaspoon of crushed garlic, 1 tablespoon of finely chopped fresh mint leaves, and salt to taste. Mix well to combine all the ingredients.
Transfer the labneh to a serving bowl and drizzle with 2 tablespoons of extra virgin olive oil. Garnish with a sprinkle of za'atar (a Middle Eastern spice blend) or sumac, and a few more chopped mint leaves.
Serve chilled with pita bread, fresh vegetables, or as a spread on sandwiches.