Put the yogurt and salt in a medium bowl and mix well to combine. Line a colander with a piece of muslin/cheesecloth large enough to hang over the sides and place the colander over a bowl.
Transfer the yogurt to the lined collander and fold over the sides of the muslin/cheesecloth to completely encase the yogurt. Place a heavy weight over the cloth (like a tin/jar) and transfer to the fridge to drain for at least 24 hours and up to 48 hours.
Finely shave the skin of the orange to get 6 strips. Set aside.
Meanwhile put the oil in a small saucepan, for which you have a lid, on medium heat. Heat gently for 7 minutes, or until tiny air bubbles form. Remove from heat, let cool a bit, and add the thyme and orange strips. Cover and allow to infuse for a minimum of 30 minutes (preferably overnight)
The next day put 50 grams of blackberries, 100 grams of raspberries and 100 grams of strawberries in the bowl of a food processer along with the lime juice and caster sugar and blitz until smooth.
Put the remaining berries and cherries in a large bowl along with the blitzed fruit and gently combine. You can serve right away or leave in the fridge for a few hours, brining it back to room temperature before serving.
Spread the labneh out on a large platter. Spoon over the berries, then sprinkle with lime zest. Drizzle with 2 tablespoons of infused oil, along with a couple of the orange strips and the extra thyme.