Yoghurt and Labneh

• 2 l full-fat unhomegenised milk
• 150 g live cultured yoghurt (or a sachet of freeze-dried culture)

Yoghurt-making is a great way to preserve milk. The act of culturing or fermenting increases the acidity and intensifies the protein content. The only difference between Greek yoghurts and other kinds is that Greek yoghurt is strained or hung for longer. Hang it for even longer and you get labneh, which has more of a cream cheese consistency.

Traditionally Greek yoghurt was made from go