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 (green label)
  • table salt, to taste

Method

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.