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Easy
By Ben Shewry
Published 2012
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.