Labne

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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.