How to make it

  • prep times does not includes, draining, chilling, etc etc
  • Mix the yoghurt with salt, stirring well to remove any lumps.
  • Scoop the yoghurt into the centre of a double layer of damp muslin and suspend over a deep bowl for 24 hours to let the whey drip out
  • you may like to scrape the inside of the muslin a couple of times to facilitate draining
  • Remove the resulting ‘cheese’ from the muslin and crumble onto a tray lined with paper towel.
  • Refrigerate until firm and dry to touch.
  • Lightly oil the palms of your hands and roll into 2.5 cm (1 in) in diameter balls.
  • Serve fresh on crusty bread with freshly cracked black pepper or store in a jar covered with extra virgin olive oil, sprigs of rosemary and red chillies to flavour.

Reviews & Comments 4

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    " It was excellent "
    fishtrippin ate it and said...
    One note to add, look for yoghurt without added gelatin. Thanks for the post!
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    " It was excellent "
    lor ate it and said...
    I have made these and they are delicious. High 5!
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    " It was excellent "
    tucky ate it and said...
    Wow! This is really something. I just may have to try this & impress my wife.
    5 forks!
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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe thanks bunches high5
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