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  • 750 mls plain yoghurt
  • 1 teaspoon sea salt
  • 4 garlic cloves, bruised
  • 2 sprigs rosemary
  • extra virgin olive oil


Mix yoghurt with salt, line a fine sieve with muslin and place over a bowl. Pour the yoghurt into the muslin and leave to drain for 48 hours. (the longer you drain the yoghurt the firmer the balls will be)
Roll yoghurt into small balls and place in a shallow dish. Scatter the garlic and rosemary sprigs and cover with olive oil. Leave for at least a few hours for the flavours to develop, they will keep for 2 weeks.

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