Keep this wonderful soft yoghurt cheese on hand over summer as it can be used as a base for dips

Ingredients

• 2 cups low-fat unsweetened plain yoghurt
• about 1 metre clean muslin or 2 chux cloths

Cucumber Dip

• 1/2 telegraph cucumber
• 1 tsp minced fresh garlic
• 2 tbsp chopped fresh basil leaves
• 1 recipe soft yoghurt cheese
• salt to season

Method

1. Place the yoghurt into a double layer of muslin or 2 new large chux cloths. Bring the ends of the muslin together and tie so that the yoghurt hangs in the muslin.
2. Hang in a cool place over a bowl or sink for 12 hours until the yoghurt has become thick and the whey has dripped out. You will truly be surprised how much whey will drip out. Refrigerate in an airtight container and use as required.

Cucumber Dip

1. Cut the cucumber in half and scoop out the seeds. Grate the cucumber and squeeze out as much juice as you can.
2. Mix the cucumber, garlic and basil into the soft yoghurt cheese. Season with salt if wished.