- 1kg Riverina Dairy Natural Yoghurt
- Pinch of Salt
- Pinch cracked Pepper
- ½ cup of Olive Oil
- 1 tsp. of Za’atar spice
- Fresh mint leaves for garnish
- Mix the salt and pepper into the yoghurt whilst it remains in the bucket - set aside.
- Line a large colander with layers of cheesecloth; ensure adequate cloth is hanging around the sides of the colander to allow for bundling up later on .
- Take a metal bowl that fits neatly into your home refrigerator and place the colander inside the bowl.
- Gently pour the yoghurt into the center of the cheesecloth, scrape out the bucket and carefully gather up the sides of the cloth - gently pushing down to ensure a tight ball.
- Use a clothes peg to secure the cloth and place in the refrigerator for 48 hours, the longer you strain the yoghurt, the thicker it will be.
- I like to check the progress after a few hours to ensure the cheesecloth is thick and tight enough to ensure the liquid passes through the cloth- we want to see a nice clear liquid, it should not be milky.
- Remove the peg and unwrap the deliciously thick yoghurt ball, place onto a flat serving platter.
- Smear the yoghurt over the plate; create a few wells with the end of a spoon, drizzle with good quality extra virgin olive oil, sprinkle with the Za’atar and scatter with freshly torn mint leaves.
- Great accompaniment to flat breads, grilled meats and mezza platters