Yoghurt cheese (Labneh)
Labneh will last in the fridge for at least a week. Makes 10
- Place yoghurt with salt in a double layer muslin cloth and sit in a large sieve positioned over a bowl to drain off liquid. Refrigerate for 2 days, discarding liquid from the bowl at times.
- Roll yoghurt into small balls and roll in chopped rosemary. Place in a jar with olive oil and garlic (halved). Chill until ready to use.