A quick and easy ‘yoghurt’ cheese is a Labne, which has a fresh cream cheesiness about it and works as both a sweet and savoury dish.   I follow Alice Hart’s recipe from her wonderful Vegetarian cookbook, which I set out below. 
So far, I’ve made a sweet Labne with sugar and lemon zest through it and ate it with poached fruit – blooming lovely!  However, this time, I’ve made a herby one to accompany smoked salmon and sourdough bread (and having not eaten it all, is available to guest as a breakfast special).
Chive and Dill Sheep’s Yogurt Labne
How to make labne
©       Rinse and wring out a sheet of muslin and use to line a sieve, make sure there is enough cloth overhanging the edge of the sieve to be folded over the yogurt later.  Place the sieve over a bowl.

©       Stir ½ teaspoon of salt into 500g of plain yoghurt (I’ve been using sheep’s yogurt) and add your chosen herbs.

©       Spoon the yoghurt into the cloth and fold the cloth edges over the yoghurt.

©       Place a small plate or saucer on top and weigh down with a tin. Leave in a cool place for up to 15 hours.

©       The longer you leave the cheese, the firmer it will be.

©       Use it as it is or beat in extra herbs.  The cheese will keep chilled for up to 4 days.  Alternatively, form into small walnut-sized balls and put in a sterilise jar.  Pour over extra virgin oil to cover and leave to marinate of at least one day.