Think making your own yoghurt curds is only reserved for the pros? Think again. Sertac Dirik's yoghurt curds with asparagus and mint is simple to create, impressive to serve and incredible to eat - fresh, tangy and moreish. The perfect accompaniment to meats, salads, Sigara Börek, Dolma and more, watch Sertac create this dish in the video at the bottom of the page and try it for yourself this season.

Method⁠:

Add the yoghurt and milk to a pot and slowly bring to a boil, stirring with a spatula to ensure it doesn't catch at the bottom.
Boil for around three minutes before adding the salt and lemon.
Simmer at a medium heat for 20 minutes, stirring regularly to pull away any bits that may be settling on the bottom until it splits and curds begin to form.
Line a sieve with cheese cloth or the like over a bowl, and pour mixture in and strain it in the fridge for at least an hour or overnight.
Snap to remove the fibrous bottom part of the asparagus. In a small pan of water, boil with a pinch of salt, similar to pasta water. Blanch your asparagus for 1 minute and then put straight into ice water to cool down. Roughly chop and set to one side.
To make your mint oil dressing, simply blend fresh mint leaves lemon juice, salt and olive oil to taste
Add your yogurt curds to a bowl and spoon over the asparagus and mint dressing. Garnish with extra mint leaves and a sprinkle of salt to taste. Enjoy.