400 g organic natural full fat yogurt
1 medium carrot grated (150 g or 1 generous cup)
2 tablespoons of olive oil
2 cloves garlic
Zest of 1 lime
Salt and pepper to taste
Wrap the yogurt in layered muslin cloth or a clean chux and tie the top with string.
Hang in the refrigerator overnight, (8-10 hours) ensuring it is hanging over a bowl or similar to catch the liquid. To speed up the process you can place the muslin wrapped yogurt in a sieve and place a side plate or two on top the weight will help to press the liquid out.
In a pan gently heat the olive oil, add the garlic and cook until it becomes translucent.
Add the grated carrot and lime zest and continue cooking until the carrot becomes soft, season with salt and pepper to taste. Then set aside to cool.
When the yogurt is at your desired thickness (the longer it hang the thicker it becomes) stir through the carrot, check for seasoning.