The making of soft yoghurt cheese. Photo / Doug Sherring
With more warning and a confirmed number of guests you can get a little more sophisticated in your brunch menu.
1 Line a colander or sieve with a paper towel or make a set-up as shown in the photo. Pierce the smaller plastic container to allow two satay sticks to
be pushed through. Pierce the base of the container with holes to allow drainage. Line with paper towels and suspend over a larger container. If using a colander or sieve, sit it over a bowl.
2 Fill with plain unsweetened yoghurt and leave overnight. The whey will drain and you will be left with a soft smooth cheese.
3 Blend some liquid honey through this, put into individual bowls and top with some fruit.
