There are several ways to prepare this. You can simply buy some good-quality liquid smoke and add it to your yoghurt. If you have a smoker, follow the manufacturer’s instructions for cold smoking. Or you can use a smoking gun, available online — a fun tool with no mess and great results, again following the manufacturer’s instructions.
Line the bottom of a roasting tin with ice cubes. Spread the yoghurt in a 20 cm (8 inch) square baking dish and nestle the dish into the ice.
Place half the wood chips in a small metal bowl. Using a blowtorch, light the chips, stirring as needed, until all the chips are charred. Blow out any embers that remain, and nestle the bowl into the ice. Cover the roasting tin with foil and leave to sit for 20 minutes.
Discard the wood chips and repeat the smoking process with the remaining wood chips.
Stir the lemon juice into the yoghurt and season to taste with salt and freshly ground black pepper. Cover and refrigerate until required; the yoghurt will keep for up to 1 week.
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