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Yoghurt-and-thyme cheese with organic beetroot and thyme honey

By Maranda Engelbrecht
6 to 8
Easy
10 minutes (excluding overnight refrigeration)

Ingredients

  • 2 T fresh thyme, stalks removed
  • 2 cups double thick or fat-free Greek yoghurt
  • Maldon sea salt
  • 6-8 organic beetroots, boiled and peeled
  • Thyme honey
  • A sprig of fresh thyme, to garnish
  • Honeycomb, to garnish

Method

Fold the thyme into the yoghurt and season with a little salt. Wet a piece of sheer cotton cloth until damp.
Pour the yoghurt onto the cloth and tie together with string. Hang in a cool place or refrigerate overnight, to allow the liquid to drain.
Remember to place a bowl underneath for the liquid to drain into. Once drained, loosen the string and unmould the cheese onto a serving platter.
Serve with beetroot and drizzle with thyme honey.
Garnish with fresh thyme and honeycomb.