Sheep’s Milk Yoghurt

Preparation info

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By Ben Shewry

Published 2012

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  • 150 g ( oz) Meredith Dairy sheep’s milk yoghurt
  • 30 g (1 oz) J. Friend & Co. Wild Thyme honey*
  • table salt, to taste


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 the whey.

Place the hung yoghurt in a bowl and discard the whey. Whisk the honey and a small pinch of salt into the yoghurt. Store in the refrigerator until needed.