Makes about 900g
Ingredients: • 750g Greek sheep’s yoghurt
• ½ teaspoon salt • 2 teaspoons crushed dried chillies • 1 tablespoon chopped fresh rosemary • 1 tablespoon chopped fresh thyme
• 300ml olive oil Sterilise a 30cm square of muslin by steeping it in boiling water. Drain and lay over a large plate. Mix the yoghurt with the salt and tip onto the centre of the muslin. Bring up the sides of the muslin and tie firmly with string. Hang the bag with a bowl under it to catch the whey (from a shelf in the fridge is best, but any cool place will do). Leave for 2-3 days until the yoghurt stops dripping. Sterilise two 450g glass jars by heating in an oven at 150ºC for 15 minutes. Mix together the chilli and herbs. Take teaspoonfuls of the cheese and roll into balls with your hands. Lower into the jars, sprinkle each layer with the herb mixture. When full, pour the oil over the cheese until completely covered. Store in the refrigerator for up to 3 weeks. Recipe courtesy of the
Herb Federation of New Zealand.