The longer the labneh drains, the thicker it becomes. After draining it for 3 days it will be so thick that you will be able to form the cheese into small, roughly walnut-sized balls.
Arrange the labneh balls in a glass jar. Pour olive oil over the balls until they are covered and store them in the refrigerator. Add a sprig of fresh thyme, a clove of garlic, a chilli pepper or all three