Place a muslin cloth or cheesecloth over a sieve that is fitted over a large sterilized jar (see note below) or bowl. Pour the yoghurt into the cloth and allow it to strain for at least 12 hours.The creamy cheese that is leftover in the cloth can be used to make labneh or use it as you would with cream cheese.The liquid that has strained through is the whey. When properly sealed it can be stored in the fridge for up to 1 week. Freeze any leftover whey in ice trays and keep them in the freezer until you are ready to use it. Make sure you give it some time to defrost before using.Tip:To easily sterilize any glass jars wash them and their lids in some warm soapy water. Rinse them and place them in a preheated oven at 130°C for 15-20 minutes until warm and dry. If you are adding a hot mixture then the jar needs to be hot. If you are adding a cold mixture to the jar then the jar needs to be cooled as well. Close the jar with the lid while it cools to make sure you don’t add any more germs.Tip:Use plain yoghurt with live cultures and not Greek or double thick yoghurt as it has already gone through a straining process in the making of it.Notes:Fermenting your favourite foods will often only need some filtered water and salt but you could also use a dairy byproduct like whey. Whey is a protein that can be extracted from dairy products like yoghurt. It is the clear liquid that remains after plain yoghurt has been strained. It contains healthy bacteria that will speed up the fermentation process.Recipe reprinted with permission of Illanique van Aswegen.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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