Ingredients
5 dl whole milk yogurt, or Greek yoghurt
2 red chillies, chopped
zest of 1 orange, grated
zest of 1 lemon, grated
pinch of Salt
3-4 tbsp extra virgin olive oil
Method
1. Line a fine sieve with muslin or a clean j-cloth. Set the sieve over a deep bowl, so there is plenty of space for the whey to drain away.
2. Mix yoghurt thoroughly with chillies, citrus zests and salt.
3. Scoop into the cloth and smooth down. Cover with cling film and place in the fridge for 24-36 hours. Turn out onto a plate and drizzle with olive oil.
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