We watched an episode of “River Cottage Revisited” the other week and in it Hugh made cheese out of yoghurt. Technically he made labneh out of yoghurt but either way it’s cheese adjacent.

I’d been waiting for an opportunity to give it a try, and yesterday seemed ideal as the fridge had space for a sieve and bowl to rest. I did half of the recipe I found online using 250g full fat Greek yogurt and half a teaspoon of salt. I used a thin tea towel that I’d bought specifically for this and popped it in the fridge for around 23 hours. I wasn’t seeing much whey appear after a few hours tho the tea towel was damp so I gave it a squeeze to release the liquid.

This morning I opened the tea towel and found a round ball pleasingly patterned with the texture of the tea towel. The end result is a mild flavoured spreadable feta like cheese which we spread on freshly baked seeded soda bread.

Definitely a success and quite fun too. I might add some za’atar to the next batch I make as I think that would work really well with the underlying flavour.