To make the labneh, combine the yoghurt with the salt and mix well.
Transfer to a bowl lined with muslin/cheese cloth.
Tie the cloth around a wooden spoon and suspend over a bowl/basin for up to 48 hours. Give the labneh a squeeze every now and then to encourage extra drainage.
When the labneh has reached the desired consistency, remove from the muslin cloth and place in a bowl.
Stir in the lemon zest and thyme and season to taste with salt & pepper.
Drizzle with olive oil and serve with ciabatta toasts.
To make the toasts, pre-heat the oven to 220°c and place the ciabatta on a wire rack.
Drizzle with olive oil then place in the oven and bake for 10-15 minutes until the ciabatta is golden and crisp.
Remove the oven and serve.