Strained Yoghurt

Tie the cold yoghurt in a piece of clean muslin and hang in a cool place above a bowl into which it can drip. Make sure that the cheese is set high enough over the bowl that it doesn’t sit in the watery pool. Leave to drip for 6-8 hours before returning to the fridge.

For salted strained yoghurt, stir 2 level tablespoons flaked sea salt into 1 litre yoghurt. Strain as above.