Labne
PREP TIME 5 minutes
COOK TIME Nil
INGREDIENTS
1 cup greek yoghurt
Pinch of Tasman sea salt
Leaves off 2 thyme sprigs
METHOD
Step 1
Combine all ingredients in a small bowl.
Step 2
Line a mesh colander with a chux cloth. Place the mesh colander over a large bowl and scoop yoghurt mixture on top of the chux. Let sit in the fridge for 24 hours before serving.