Ingredients
Method
1.Place a colander over a large bowl and line with a clean linen cloth that is big enough to hang over the edges.
2.Tip yoghurt into the lined colander and leave on the bench for 1 hour or in the fridge for 1-2 hours. Put a dish underneath to collect the whey that drains off (see note below), leaving behind a thicker yoghurt.
3.To serve, dollop yoghurt curd into bowls, crumble over honeycomb and scatter with a mix of berries.
Note
- Serves 3-4 as a dessert or breakfast. – This simple yoghurt curd is ideal for an easy dessert. Simply spoon into small dishes then allow to set in the fridge. When ready to serve, dip dish into hot water to warm the sides so the yoghurt will slip out onto a serving plate easily. – Acid whey is the liquid left over after straining yoghurt. It has numerous health benefits and a gentle sour flavour, and can be used in smoothies, as the base of a fermented fruit drink, or for fermenting vegetables.
