Not an ink recipe, but I thought it might be useful right now to share a Lebanese (/Levantine) method to preserve yoghurt for over a year, without refrigerating. I have to specify it’ll be savoury (labneh); think of it as salty cream cheese. All you need is:
- Yoghurt (I like goat but any works)
- Salt
- Olive (or other) oil
- A straining bag (you can use a clean pillowcase after boiling it thoroughly to rid it of any trace of detergent)
- Glass jar(s)