Preparation info
  • Makes about


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About


  • ½ tsp salt
  • 500 g good-quality full-fat yoghurt
  • olive oil, to store


  1. Stir the salt through the yoghurt. Line a sieve with a piece of muslin that’s large enough to overhang the sieve. Spoon the yoghurt into it. Bring the overhanging muslin together over the top to cover the yoghurt completely.
  2. Leave to drip into a bowl or over the sink for 24 hours, or until the yoghurt has drained sufficiently to thicken to a spreadable consiste