450g goats yoghurt
450g natural yoghurt
1/2 t coarse sea salt
Jerusalem: A Cookbook
Yotam Ottolenghi and Sami Tamimi
Ebury Press, 2012
Line a deep bowl with a cheesecloth or muslin.
In a separate bowl, stir the two yoghurts together with the salt and pour into the cloth.
Bring the edges together, form a tight bundle and tie firmly with a string.
Hang the bundle over the bowl and place in the fridge.
Leave the yoghurt to drain for 24-36 hours, emptying the bowl once or twice if needed.
After this time much of the liquid should have been lost and the yoghurt will have turned thick and quite dry; the centre may still be creamy.