First of all, Happy New Year! While I ponder what my resolutions will be for this year I wanted to share my recipe for Greek-style yoghurt as promised in an earlier post.
During our honeymoon in Greece last year I had more than my fair share of this thick creamy yoghurt, mostly with freshly picked figs or honey, and when I got back I was determined to find a way to make it at home.
Maybe you can relate? You go on holiday, get all relaxed and discover a bunch of new things to love. Then you come home, to the comparatively boring reality of your everyday life, clinging to whatever you can salvage of that holiday feeling. Revisiting the food you ate, drinks you drank, music you listened to, all helps to distance yourself from reality just that little bit longer!Easy Greek-style Yoghurt (makes 2 cups)
INGREDIENTS (Actually, that should probably say INGREDIENT – yes, there is only one.)
800g full or low fat plain yoghurt (the one I use has 1.2% fat)
Place a sieve, lined with two sheets of paper towel over a large bowl. Spoon the plain yoghurt on top of the paper towel, cover and leave in the fridge for about 6 hours. As the whey drains away from the yoghurt it is collected in the large bowl and in the sieve you are left with thick, yummy, Greek-style yoghurt.
To get the yoghurt out I find it easiest to hold a bowl over the strainer then turn the strainer upside down. The yoghurt will fall in to the bowl with the paper towel. Gently peal back the paper towel and discard. Stir the yoghurt well before serving.
The thicker you want the yoghurt the longer you should leave it straining but after about 6 hours it should be considerably thicker than what you started with and will have reduced to about 450g (approx. 2 cups). Sometimes I like to set it up just before going to bed so it’s ready for the next morning. If it comes out too thick you can always mix in some plain yoghurt until you get the desired consistency.
You may have to vary the timing slightly depending on the type of yoghurt you use. If your plain yoghurt is thicker to start with it will be ready quicker and vice versa. Just keep checking it until it has thickened to a consistency you are happy with.
Once made the yoghurt will happily keep in an airtight container in the fridge for a few days and is great for breakfast or brunch served over granola, with fruit (especially fresh figs) or, my favourite, with a drizzle of honey and toasted seeds. It is also perfect for making Tzatziki and other savoury dips.
I discard the whey left behind which feels very wasteful and I’d really like to put it to good use. I know it can be used in other recipes so I need to research that further – can you share any ideas?