Typical nutritional content (per portion)
450ml (¾ pint) low fat natural thick yoghurt
1 large garlic clove, crushed
3 tablespoons chopped fresh mixed herbs (such as chives, flat-leaf parsley, dill and basil)
450g (1lb) mixed crudités, such as broccoli florets, radishes, carrot batons and celery sticks
A little salt and freshly ground black pepper
muslin (or a brand new, clean j-cloth or other form of porous cloth will do)
Combine the yoghurt, garlic and herbs in a bowl. Season lightly with a little salt and pepper to taste and mix until well combined. Place a double layer of muslin (or use a brand new J-cloth or another form of porous cloth) in a sieve and spoon in the mixture.
Place the sieve over a bowl and leave to drain in a cool place for 4 hours, then chill overnight. This gives the cheese time to settle and for all of the excess moisture to drain off, leaving behind a lovely soft cheese.
When ready to serve, unwrap the flavoured cheese and serve on a plate with a nice selection of the crudités in small dishes.