method
1. Fold a 24 x 12 inch piece of muslin in half to make a 30 cm (12 inch) square.
2. Combine the yoghurt, salt and 1 teaspoon black pepper in a bowl. Line a bowl with the muslin and spoon the mixture into the centre. Bring the corners together and, using a piece of kitchen string, tie as closely as possible to the yoghurt, leaving a loop at the end. Thread the loop through the handle of a wooden spoon and hang over a bowl to drain in the fridge for 3 days.
3. Combine the oregano and thyme in a shallow bowl. Pour half the oil into a 2 cup jar and add the bay leaf.
4. Roll level tablespoons of the yoghurt into balls. Toss in the combined herbs and place into the jar of oil. Pour in the remaining oil to cover the balls completely, seal and refrigerate for at least 1 day. Serve at room temperature, with chunky bread.
