Fit a strainer over a deep bowl, and line with cheesecloth with extra extending over the sides.

In a separate bowl, whisk together yogurt, salt, and lemon juice. Using a rubber spatula, add the mixture into the prepared strainer. Cover the yogurt with the overlapping cheesecloth and place in the refrigerator for 24 hours for the water to drain.

Remove the Lebneh from the refrigerator and lift the cheesecloth carefully from the bowl. Unwrap the Lebneh and let it gently fall from the cheesecloth into the bowl.

Stir the Lebneh until it becomes light and creamy. Spoon onto a plate or bowl. Drizzle with honey. Sprinkle with lemon zest. Top with toasted walnuts!