Ingredients
- 1kg full fat organic yoghurt
- 2tsp salt
- A piece of muslin, a couple of j cloths or a clean tea towel
- String
Optional extras:
Pepper, garlic, fresh herbs, citrus zest, toasted ground spices i.e. coriander, cumin, caraway
Method
- Mix the salt into the yoghurt. If you like add your choice of flavourings now, or keep it plain then add any flavours when the cheese is finished.
- Line a sieve set over a bowl with the cloth/towel pour the yoghurt in, tie it up with string and preferably hang it in the fridge or in a cool spot with a bowl under it for up to two days.
- The longer you leave the cheese the drier it will become. Once ready either eat straight away or add flavourings and store rolled into balls covered in olive oil.
