MAKES APPROXIMATELY 200G
500g Greek yoghurt
juice of ½ lemon
1 teaspoon salt
3 teaspoons olive oil
475ml sunflower oil, approximately
75ml olive oil extra, approximately
Combine yoghurt, lemon juice, salt and 3 teaspoons of olive oil in a bowl and mix well.
Rinse a piece of muslin in boiling water. Drain, allow to cool, and then lay it out, double thickness, in a large colander in a bowl. Pour the yoghurt mixture into this, and tie the top to form a bag. Suspend this bag over the bowl and leave for 2 days in a cool place. If you live in a warm climate, or in summer in a cooler climate, the bag and bowl may need to be kept in the fridge.
Roll the resulting yoghurt cheese into walnut sized balls and place in a sterilised one litre jar. Cover with a combination of 85 per cent sunflower oil and 15 per cent olive oil, making sure there are no air pockets. Seal and store in the fridge for 2–3 weeks.