I often use this in recipes that call for sour cream or Greek yogurt. Sometimes I blend in some finely minced garlic, and use it as a spread on slices of bread. Or, I use it as a base for a veggie dip. Or even put a dollop on cake or gelatin in place of whipped cream for a low fat replacement.
2 C. (500 ml) yogurt (plain or sweetened, low fat or whole milk–just make sure it doesn’t use gelatin or whole pieces of fruit)
Cheesecloth, Handi Wipe, or fine-weave dishcloth or napkin
Lay the cloth in a shallow bowl or pie plate. Pour in the yogurt and bring the four corners of the cloth together. Pin them closed with the clothespin.
Hang over a bowl for several hours until most of the whey has dripped out of it. If you live in a warm climate, you may prefer to line a colander with your cloth and drip the yogurt into a bowl in the firdge.
Once it’s thick, gently fold in sweet or savory ingredients as desired to use as a spread or dip.
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