LEMON LABNEH

MAKES 2 CUPS / PREPARATION 20 MINUTES PLUS STRAINING TIME

1kg plain yoghurt finely grated zest and juice of 2 lemons, plus extra zest for garnish flaky sea salt and ground white pepper

Place a piece of muslin or a clean tea towel in a deep bowl. Spoon in the yoghurt, then wrap it up and tie the top. Place a spoon through the knot and rest it on the rim of the bowl to suspend the yoghurt so it doesn’t touch the base of the bowl. Place in the fridge and let it strain overnight. Resist the temptation to squeeze the cloth.

The next morning, tip the yoghurt into a clean bowl, add the lemon zest and juice and mix well. Season to taste with salt and white pepper. Serve garnished with extra lemon zest. Store in the fridge for up to 1 month.