This recipe
  • Serves: 2
  • Ready in: 12 hours
Shopping list
  • Full fat Greek yoghurt, 500g
  • Salt, a pinch
  1. In the yoghurt pot or a small bowl, combine the salt and yoghurt together.
  2. Place a sieve on top of a deep bowl and cover with a cheesecloth, muslin or thin tea towel. Pour the yoghurt mixture into the centre of the sieve.
  3. Tie the sides of the cheesecloth together to create a little parcel, either with a hair bobble or an elastic band. When it's secured, hang the yoghurt over the bowl from a little height for 12-24 hours to ensure that gravity can work its magic (I suspended mine under a book on my bookshelf).
  4. When ready, spoon into a small serving bowl to be eaten on toast, as a dip with zaatar and extra virgin olive oil with a mezze, or cover and refrigerate and eat within two days.