Labne (yoghurt cheese)Honey & Co, Sarit Packer & Itamar Srulovich

Makes 200g

Ingredients:350 g plain yoghurt½ teaspoon salt1 tablespoon olive oil1 tablespoon lemon juice

Method:Mix everything together, tie it up I a cheesecloth or new stocking and hang it over the sink to drip and drain. Leave at room temperature overnight and then transfer to the fridge in a sieve sitting over a bowl.

If you want to serve it as a spread it will be ready the next day – store in an airtight container in the fridge and it will keep well for about a week.If you want to roll it into balls, then best to wait and let it drain for another day or two until all the moisture has dripped out.