Sheep’s Milk Yoghurt

• 150 g (5½ oz) Meredith Dairy sheep’s milk yoghurt
• 30 g (1

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.