Sheep’s Milk Yoghurt Whey

Preparation info

  • Difficulty

    Easy

Appears in

Origin

By Ben Shewry

Published 2012

  • About

Ingredients

  • 1 kg (2 lb 4 oz) Meredith Dairy sheep’s milk yoghurt (green label)
  • table salt, to taste
  • lemon juice, to taste

Method

Place the yoghurt in a sieve lined with muslin (cheesecloth) and hang over a small bucket in the refrigerator for about 3 hours or until you have 80 ml ( fl oz/ cup) of whey. Reserve the yoghurt for another meal.

Pour the whey into a small bowl and season with a small pinch of salt and a few drops of lemon juice. It should taste very sour. Refrigerate until needed.