In a bowl, mix the yogurt, sour cream, salt, and lemon juice. Fit two cheesecloths over a pitcher (one inside the other for a double layer), pour the yogurt mixture inside, and tie the cloths as close to the yogurt as possible.

For the next step, there are two methods: Hang the yogurt bag on the faucet over the sink, or place a strainer inside a bowl so there is space between the bottom of the bowl and the strainer. Put the yogurt bag in the strainer and set it aside for 12 to 24 hours (I usually leave it overnight).

The longer the yogurt stands, the more liquid it will release and the firmer it will become. After straining, open the bag, check the texture with a spoon, and add a little olive oil and thyme on top of the labneh.

Preheat the oven to 350°F (180°C).

Mix all the dry ingredients in a bowl, add the oil and water, and mix well until a uniform dough forms. Lightly grease two large parchment paper squares and roll the dough between them to a thickness of about 0.079 inches (2 millimeters). Remove the top parchment paper, cut the dough into rectangles of the desired size using a knife, and transfer to a baking tray. Bake for 15-20 minutes, then remove from the oven and let the crackers cool.