Labneh

I buy strained yoghurt by the kilo and, if I have the urge for something thicker to go with things (or I have leftover yoghurt), turn half the pot into Labneh. The cheapest place to buy good yoghurt is in fact local middle eastern shops or your corner shop if you are in London.

Labneh is a middle eastern soft cheese, a bit like Philadelphia but less clawing. Lower in fat and baddies too if you make your own from low fat yoghurt.  You can even flavour it with herbs.

All you need is about 500g strained, natural yoghurt, a pinch of salt and a muslin.  And a bit of string.

Line a colander with the muslin over a bowl or the sink and plop in the yogurt, with the salt well mixed in (I make this when I have half a pot left and just mix the salt in the pot). Now is the moment to add dried herbs if you want such as thyme or sumac. Gather the corners of the muslin so that the yoghurt can't escape and twist it together.  You can now either put the whole thing in the fridge overnight (in the colander and bowl to catch the whey) or, tie the package up with string and dangle it from the taps over the sink.  In the morning, you will have a load of cheese that will keep for about a week in the fridge, covered.  It's particularly good in wraps!