Saf­fron Yo­ghurt


2 cups thick plain yo­ghurt good pinch saf­fron threads 1 tea­spoon sea salt

Com­bine the in­gre­di­ents in a bowl. Tip into a sieve lined with a piece of damp muslin and set over a deep bowl. Cover and place in the fridge overnight. MAKES 1½ CUPS

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