For this recipe I’ve used Total 2%
1 kg Total 2% Greek yoghurt
2 bay leaves
2 sprigs lemon thyme
2 sprigs rosemary
2 cups (500ml) extra virgin olive oil
1 teaspoon of sea salt
Place the yoghurt in a bowl with the teaspoon of sea salt and stir to combine. Lay a muslin cloth on a workbench, place yogurt in center, then gather up muslin sides and tie with string. Leave to drain in the fridge for 48hours. Discard the whey that has drained out, remove yogurt to a bowl and discard muslin.
Roll yogurt into golf-sized balls and place them in a sterilised preserving jar with the herbs, cover with oil and seal. Leave to marinate for 24 hours. Keep for up to 1 month.