Sheep’s Milk Cheese

• 50 g (1¾ oz) Meredith Dairy sheep’s milk yoghurt (green label)
• 50 g (1¾

Place the yoghurt in a sieve lined with muslin (cheesecloth) and hang over a bowl in the refrigerator for about 12 hours or overnight to drain off the whey.

Place the hung yoghurt in a bowl and discard the whey. Add the shanklish to the yoghurt and work together with a spatula until smooth. Check the seasoning, then roll into 8 small balls.

When ready to serve, roll the balls in