This is more of a concept than an actual recipe

Pour full fat Greek style yoghurt into a muslin lined sieve that is sitting over a bowl.
Refrigerate for 36 hours.
Discard the liquid and roll the yoghurt into balls, adding a little salt as you roll.
Place in sterilised jars and pour over olive oil, add some sprigs of rosemary if you like.

Refrigerate and keep for up to 10 days.

Serve on plattters along with cured meats, dips and breads or add to salads.

 

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