Herbed yoghurt cheese

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Prep time: 30 minutes + 3 days refrigeration
Cooking time: nil
Serves: 8-10

• 500g thick Greek-style yoghurt
• 1 teaspoon salt
• 1 cup finely chopped herbs (eg, chives, thyme and dill)
• extra virgin olive oil
• ground black pepper
• lavosh crackers, to serve

1. Rinse out a piece of clean, new muslin, and wring dry. Line a colander with a double layer of the muslin. Tip the yoghurt into the colander, and gather the muslin together on the top, covering the surface of the yoghurt.

2. Lay a small plate on top of the yoghurt, and place a (full) can on top of the plate to weigh it down. Stand the colander in a large bowl, and place into the fridge for 3 days. The whey will drain from the yoghurt, leaving the yoghurt with the consistency of thick cream cheese.

3. Spread the herbs onto a plate (you can either mix them together or keep them separate). Roll slightly heaped teaspoons of the cheese into a rough oval shape, and roll lightly in the herbs. Place onto a plate. Keep these refrigerated until needed (the herbs will stay fresh for another day or two). Drizzle with olive oil and sprinkle with black pepper before serving with crackers.