2
In a separate bowl, mix the yoghurt(s) with 1 teaspoon of salt. Pour into the
cloth-lined bowl, then bring the edges of the cloth together and wrap tightly
to form a bundle. Tie firmly with a piece of string. Hang the bundle over a bowl (or attached to the handle of a tall jug so that the bundle can hang free – and drip – inside the jug) and leave in the fridge for 24–36 hours, until much of the liquid is lost and the yoghurt is thick and fairly dry