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 (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.