Sheep’s Milk Yoghurt Whey

Preparation info

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By Ben Shewry

Published 2012

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


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.