A delicious brunchy dip for crisp biscuits or accompaniment to grilled pide bread and vegetable antipasto.
Mix yoghurt, herbs, salt and pepper. Dampen a doubled square of muslin or cheesecloth and squeeze dry. Place over a basin and pour yoghurt mixture on top. Draw up the edges, and tie with string. Hang yoghurt over the bowl to drip for four or five hours or overnight. Remove cloth, and chill yoghurt before serving.
© 1998 All rights reserved. Published by Murdoch Books.