Sheep’s Milk Yoghurt

• 150 g (5½ oz) Meredith Dairy sheep’s milk yoghurt (green label)
• table salt, to taste

Line a small sieve with muslin (cheesecloth), place over a bowl and pour the yoghurt inside. Cover with plastic wrap and place in the refrigerator to drain for 3 hours.

Place the hung yoghurt in a bowl and whisk until smooth. Season with a small pinch of salt. Store in the refrigerator until needed.