Ingredients

• 3 cups full fat plain yogurt
• 1 tsp salt
• 1 tsp olive oil
• 2 tbsp chopped olives
• 1 tsp chopped fresh parsley
• 1/4 tsp red pepper flakes

Preparation

Line a large bowl with 3 to 4 layers of cheesecloth. Set it aside.
Mix the salt into the yogurt. Transfer the yogurt to the cheesecloth lined bowl. Roll the top of the excess cheesecloth down. Place a wooden spoon in the centre of the cheescloth and tie the two remaining piece of cheesecloth around it. Suspend the yogurt filled cheesecloth over a container and allow all of the excess moisture to drip out. Refrigerate, suspended over a container for 24 hours. Once the yogurt has been refrigerated for 24 hours, discard the excess moisture that is in the container. Transfer the thickened yogurt from the cheesecloth to a serving dish.
Serve immediately topped with the olive oil, olives, parsley and red pepper flakes or store in the refrigerator for up to 5 days.