Yoghurt cheese

Ingredients

• 1kg Greek- style plain yoghurt
• 1/2 tsp salt

Method

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

• 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.
• You can roll it in ground paprika or herbs or dukkah to make labne.
• Keeps in the fridge for one week.
• This recipe was created by Jennifer Cheung for Kidspot