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Line a large sieve with cheesecloth or a nut milk bag.
Combine yoghurt and sea salt in the sieve, then set sieve over a deep bowl.
Place in refrigerator and let drain for 2-3 days.
Gently squeeze out any excess liquid and discard the whey in the bowl or use it to bake bread.
Yoghurt will be very thick and resemble soft goat cheese.
Dip your fingers in oil and roll the strained yoghurt into balls about the size of a cherry tomato.
Coat in desired seasoning.
Place them in a serving plate or a jar filled with some olive oil.
Add in sliced garlic, crushed cumin, some pink peppercorns if desired.
Season with a little bit salt and pepper.
Cover and chill at least 2 hours or up to 2 months.
Bring back to room temperature before serving as you don’t want them to be fridge-cold.