Line 2 large strainers with scalded cheesecloth and place over receptacle bowls to catch the drainage.
Whisk the salt into the yogurt and pour into strainers.
Leave to drain overnight, it will become a soft, creamy curd.
Mold this into small rounds, place them on a perforated dish and leave them in the refrigerator for 24 hours.
The cheeses can be eaten right away, sprinkled with the chopped herbs or paprika and served on thick slices of fresh tomato.
If you want to keep them, leave them in the refrigerator for another 2 to 4 days, depending on how creamy you want them to be, then pack them into sterilized jars with herbs and cover with olive oil, store in a cool place.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	99.63 Kcal (417 kJ)
Calories from fat	44.1 Kcal
		% Daily Value*
Total Fat	4.9g	8%
Cholesterol	21.23mg	7%
Sodium	385.19mg	16%
Potassium	253.22mg	5%
Total Carbs	8.17g	3%
Sugars	8.17g	33%
Protein	4.9g	10%
Vitamin C	1.6mg	3%
Calcium	197.8mg	20%

Amount Per 100 g
Calories	60.7 Kcal (254 kJ)
Calories from fat	26.87 Kcal
		% Daily Value*
Total Fat	2.99g	8%
Cholesterol	12.94mg	7%
Sodium	234.7mg	16%
Potassium	154.28mg	5%
Total Carbs	4.98g	3%
Sugars	4.98g	33%
Protein	2.99g	10%
Vitamin C	1mg	3%
Calcium	120.5mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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