Sheep’s Milk Yoghurt

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

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

Method

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.