Grind the salt fine and whisk into the yoghurt. Place a j cloth or muslin cloth in a sieve or colander set over a bowl. Spoon the yoghurt into this and gather the sides of the cloth over the top to cover. Leave for 2-3 hours for a soft set, or overnight for a firmer, crumblier cheese. Turn out onto a plate and serve.
«Your cheese will look beautiful drizzled with olive oil and scattered with tiny herb tops (thyme and mint are my favourites), and maybe some honey as well.»