Salted Greek yoghurt strained in muslin for a day until thick and spreadable, served with olive oil and sea salt. Serves 6.
500g
0.5tsp
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 500g | — | — | |
| 2 | | 0.5tsp | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | 1pinch | — | — |
Put the yoghurt in the mixing bowl.
Full-fat Greek yogurt · 500 g
Add the salt and stir it through.
Salt · 0.5 tsp
Set the sieve over the large bowl, line it with the muslin cloth and spoon in the yoghurt.
Fold the edges of the cloth over the top.
Put the sieve and the bowl in the fridge for 24 hours, until the yoghurt is thick enough to hold its shape; pour away the whey that drips out.
Unwrap the cloth.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 500 g | | Put the yoghurt in the mixing bowl.⏱ 15sResultFull-fat Greek yogurt |
| 2 | 0.5 tsp | | Add the salt and stir it through.⏱ 20sResultSalted yoghurt |
| 3 | — | | Set the sieve over the large bowl, line it with the muslin cloth and spoon in the yoghurt.⏱ 1 minResultYoghurt to strain |
| 4 | — | | Fold the edges of the cloth over the top.⏱ 20sResultWrapped yoghurt |
| 5 | — | | Put the sieve and the bowl in the fridge for 24 hours, until the yoghurt is thick enough to hold its shape; pour away the whey that drips out.⏱ 24 hrResultStrained yoghurt |
| 6 | — | | Unwrap the cloth.⏱ 20sResultLabneh to serve |
| Total Time | 24 hr 7 min | ||
| Nutrient | Per serving |
|---|---|
| 89kcal | |
| 8g | |
| 5g | |
| 0.8g | |
| 3g | |
| 2g | |
| 280mg |
Salted Greek yoghurt strained in muslin for a day until thick and spreadable, served with olive oil and sea salt. Serves 6.
What you’ll doYou will salt Greek yoghurt, tie it in muslin over a sieve and leave it in the fridge for a day, then spread it on a plate with olive oil and sea salt.
