Strained yoghurt

Strained yoghurt

By
From
New Middle Eastern Food
Makes
350 g
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1kg thick natural yoghurt
1 teaspoon sea salt
extra-virgin olive oil, to serve

Method

  1. Stir together the yoghurt and the salt, then put the yoghurt into a clean muslin or cheesecloth square or tea towel. Tie the four corners together and suspend the bundle from a wooden spoon over a deep bowl. Refrigerate overnight, or for about 8 hours, to drain. To serve, tip into a bowl and flatten the surface. Make a little well in the top and fill with extra-virgin olive oil.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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