- 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
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.