Ingredients
- <ul> <li>I used a 500g carton of plain Greek yoghurt and it worked really well and was plenty for 4-6 guests </li> <li>1 x 500g (approx) carton Greek yoghurt</li> <li>1 bunch coriander</li> <li>1 bunch parsley</li> <li>Juice of 1 small lemon</li> <li>2 cloves garlic, peeled and crushed</li> <li>Salt and pepper</li> </ul>
Spoon the yoghurt out on to a piece of muslin. Tie up the corners and secure with with a bit of string or rubber band. I hung my bundle off a wooden spoon, wedged between two shelves, and let the yoghurt drain from a height into a bowl for a few hours.
Ideally, you could let this happen in your fridge overnight, but I found it worked fine after a few hours. You’ll be left with a drier bundle of yoghurt that looks like a big ball of mozzarella. Mix with the herbs, lemon juice and garlic.
Season really well and serve in a bowl with all the other bits of your feast. It’s like a tangier cream cheese and goes really well with this kind of food.
