Ingredients
1kg Greek-style plain yoghurt
½ tsp salt
Equipment
- 1 bowl
- 1 sieve
- 1 muslin or chux
Instructions
- In a bowl stir the salt into the yogurt.
- Line a sieve with muslin or a new chux (pre-rinsed).
- Pour the yoghurt into the lined sieve and cover.
- Place the sieve over a bowl in the fridge and leave to drain for 3 days.
Notes
Tip
I love serving this on crackers with tomatoes and salt and pepper. It is so creamy and lends itself to the addition of other flavours.
Variation
You can roll it in ground paprika or herbs or dukkah to make labne.
Storage
Keeps in the fridge for one week.
