The joy of thick yoghurt. As thick as thick cream, superb as a topping, spread or base for a dip or a dessert, it is a necessary ingredient in the kitchen. Easy to make, it leaves whey which can be used in oats, breads, juices and soups.
Thick Thick Yoghurt
Take a tub of yoghurt. Tip the yoghurt into something that will allow it to drain for at least 4 hours. I lined a sieve with a piece of muslin and sat this over a large bowl. A double layer of paper towels is Ok. Even coffee filters! A clean teatowel.
Allow the yoghurt to drain for up to 24 hours in the fridge. The whey drains off, and can be discarded or used in other ways you would normally use whey (in soups, bread baking etc). The amount that drains is surprising.
24 hours produces a very thick yoghurt, more like a soft soft cheese. 6 hours produces a thick but still liquid yoghurt. Choose the thickness to suit your taste and the way that you plan to use it.
Use as is on fruit, in place of cream, on muesli or porridge, in icecream, curd rice, yoghurt curries etc. Or, like The Budding Cook, make Rasberry Shrikand.
ways to use Thick Thick Yoghurt:
- Blueberry Shrikhand. It is hard to beat.
- With all sorts of fruits and other toppings.
- Stir through some Tuscan herbs, a clove of garlic, some lemon rind for a wonderful dip with Turkish bread.
- A huge dollop on top of winter soups, like this spicy red lentil soup.
- Thick Yoghurt Tahina Dip with Herbs
- Yoghurt and Rosepetals