- 1kg plain natural-set yoghurt (ie not made with vegetable gum and preservatives)
- 1 tsp salt (you can use more salt or other flavorings too, if you like)
Mix salt into yoghurt well.
Line a colander with cheesecloth or unused Chux.
Carefully pour the yoghurt in, pull up corners and tie to a wooden spoon over a bowl. Drain over a bowl for several days until solidified.
Roll into smaller balls, coat in pepper or fresh herbs if you like and store covered in oil in the fridge.
You will need
Very clean, large, preferably stainless steel stockpot/saucepan Stainless steel cooking thermometer with 0-100C range Long-handled, slotted, stainless steel spoon Colander (stainless steel or heavy plastic Muslin or cheesecloth (available from fabric shops) or unused Chux cloths