Strained yoghurt

17 March 2013

Unsweetened, gelatin-free yoghurt can easily be transformed into thick Greek yoghurt or yoghurt cheese at home.

Line a colander or sieve with a muslin cloth and place over a large bowl or pot. Pour yoghurt into the muslin, and tie the ends of the cloth together.

To make thick Greek yoghurt, leave the yoghurt to strain in the fridge for about four hours.

For yoghurt cheese (also known as labneh), leave the yoghurt to strain for about three days. Yoghurt cheese is similar to cream cheese or smooth ricotta, and can be used as a spread or for adding richness to salads and pasta sauces. Store it in the fridge for up to a week, covered with a film of oil.