Home-made curd cheese

This can be made from fresh yoghurt simply by placing a nylon sieve over a bowl and lining the sieve with a double piece of gauze. This is the method:

Tip the freshly made yoghurt into the nylon bag (or sieve) and allow the whey – the liquid content – to drain into the bowl beneath, leaving just the curd, or solid content, in the bag. After about 6 hours, you will have a soft, creamy curd cheese which can then be used in exactly the same way as any other curd cheese or cottage cheese. You can, for instance, add some seasoning, garlic and fresh chopped herbs to it. I like it eaten Greek-fashion, chilled as a dessert with a spoonful of runny honey poured over.