Blueberry Labneh & Crackers

Ingredients:

2 cups full fat Greek yoghurt

1/2 tsp Lime Fresco Sea Salt

1 cup Blueberry EVOO

2 sprigs fresh rosemary

1 small handful fresh Thyme

1 tbsp peppercorns

1 clove of garlic, sliced

Blackberry Balsamic, for drizzling

Directions:

1. In a medium sized bowl, mix together yoghurt and salt. 

2. Line a large bowl with cheesecloth, make sure the edges drape over the top of the bowl. 

3. Scoop salted yoghurt into the center of the cheesecloth and tie the corners of the cloth together. Make sure there are no holes where the yoghurt can escape out from.

4. Tie a piece of string off the cheesecloth knot and hang from a height over the bowl. Hang off the kitchen sink tap if you don’t have anything to hang it off. Leave for 1 hour. 

5. Place the cheese (still in the cheesecloth) into the large bowl and top with a saucer and a large weight (I use a large jar filled with water) and refrigerate overnight. 

6. Drain off any liquid and give the cheese (still in the cheesecloth) a good twist and squeeze to remove any extra liquid.  Remove the cheese from the cheese cloth and roll into small balls.

7. Place in a large jar with olive oil, herbs, peppercorns and garlic slices.

8. Refrigerate for 1 day before eating.