Thread: Greek Yogurt

"Lynn from Fargo" <[email protected]> ha scritto nel messaggio
news:[email protected]...
> Oh boy! My supermarket is dabbling in new stuff and they've started
> handling "3 Greek Gods" Yoghurt. This stuff is incredible. Thicker
> than regular yogurt, some low fat and some made with whole milk.
> Really nice and rich - a LOT like creme fraiche.
>
> Flavors available include honey, pomegranate, vanilla and plain.
> There's also a fig flavor with fruit on the bottom. The honey one
> mixed with the pomegranate is incredible dolloped on fresh
> strawberries. These were 6 oz. cartons on special at 4 for $4.45. A
> little spendy but absolutely worth it. I bet I can make killer
> tzatziki with this stuff!
>
> Anybody have any more ideas besides just grabbing a spoon?
>
> Lynn in Fargo

We get Fage and only the plain in whole fat or 0%. Since there's no sour
cream here, we use this instead. It is really terrific. The whole fat
though, has added cream according to the label.

My kid looked up the webpage which had a lot of interesting information.
They make a rice milk toghurt as well, but I havent tried it.

"Lynn from Fargo" <[email protected]> wrote in message
news:[email protected]...
> Oh boy! My supermarket is dabbling in new stuff and they've started
> handling "3 Greek Gods" Yoghurt. This stuff is incredible. Thicker
> than regular yogurt, some low fat and some made with whole milk.
> Really nice and rich - a LOT like creme fraiche.
>
> Flavors available include honey, pomegranate, vanilla and plain.
> There's also a fig flavor with fruit on the bottom. The honey one
> mixed with the pomegranate is incredible dolloped on fresh
> strawberries. These were 6 oz. cartons on special at 4 for $4.45. A
> little spendy but absolutely worth it. I bet I can make killer
> tzatziki with this stuff!
>
> Anybody have any more ideas besides just grabbing a spoon?
>
> Lynn in Fargo


I make this with Greek Yoghurt (Plain)

Labneh Makbur

1kg thick natural yoghurt (Greek style is best)
2tsp salt
2 clean 50cm square muslin squares
2 fresh bay leaves
3 sprigs fresh thyme
2 sprigs fresh oregano
2 cups good quality olive oil (Greek EV of any sort is good)
storage jar with tight-fitting lid.


Put yoghurt in a bowl with the two tsp salt and mix well.
Put the muslin squares on top of each other and put the yoghurt in the
middle
Gather up the corners and tie off either to themselves or maybe with a piece
of string
Suspend this over a bowl in the fridge - you might have to put the tied bit
through a rack and hang it over a bowl on the next shelf?

Leave it in the fridge for 2-3 days. Remove the whey that drains out.

Once it is drained, it should have the consistency of ricotta or at least
heading in that direction.

Take it out and place it in a bowl. Chuck the muslin out.

Roll tablespoons of it into balls and place on a large-ish tray.

Cover loosely and refrigerate for 3 hours to dry out.

Place the balls in a clean, dry, sterilised jar (about 1 litre capacity)
with the bay leaves, the thyme and oregano sprigs. You can, if you want,
put in two cloves of garlic which have been peeled and squashed flat with
the side of a knife.

Fill the jar with the olive oil. Refrigerate for about a week if you want.
Leave it at least one day for infusion, maybe two

Traditionally served at breakfast with black olives and olive oil or as an
appetiser. Good on small rounds of crusty bread or as a :-


Marinated Cheese Ball

1 Cup Labneh Makbur
3 Tablespoons finely chopped Walnuts
¼ Cup Yoghurt (preferably Greek style)
1 Tablespoon finely chopped fresh Dill
1 Tablespoon finely chopped fresh Parsley
1 Garlic clove, minced
¼ Teaspoon Salt
1 Lettuce
¼ Cup coarsely chopped Walnuts
Pita - toasted triangles

Process the labneh, finely chopped walnuts, and extra yoghurt in a food
processor
until smooth.

Transfer the cheese to a bowl and mix with herbs, garlic, and salt. Shape
into a ball,
cover, and refrigerate for 4 hours.

Line a small serving platter with several lettuce leaves and carefully
transfer the
cheese ball to the platter. Press the coarsely chopped walnuts into the ball
so
they more or less cover it. Serve with the toasted pita triangles.
(I think I got this from Recipe Archive but I can't remember)

"Giusi" <[email protected]> wrote in
news:[email protected]:

> "Lynn from Fargo" <[email protected]> ha scritto nel messaggio
> news:c92c3ed6-f488-4100-8293-a4a444af64e3
@z38g2000hsc.googlegroups.com.
> ..
>> Oh boy! My supermarket is dabbling in new stuff and they've started
>> handling "3 Greek Gods" Yoghurt. This stuff is incredible. Thicker
>> than regular yogurt, some low fat and some made with whole milk.
>> Really nice and rich - a LOT like creme fraiche.
>>
>> Flavors available include honey, pomegranate, vanilla and plain.
>> There's also a fig flavor with fruit on the bottom. The honey one
>> mixed with the pomegranate is incredible dolloped on fresh
>> strawberries. These were 6 oz. cartons on special at 4 for $4.45. A
>> little spendy but absolutely worth it. I bet I can make killer
>> tzatziki with this stuff!
>>
>> Anybody have any more ideas besides just grabbing a spoon?
>>
>> Lynn in Fargo
>
> We get Fage and only the plain in whole fat or 0%. Since there's no
> sour cream here, we use this instead. It is really terrific. The
> whole fat though, has added cream according to the label.
>
> My kid looked up the webpage which had a lot of interesting
> information. They make a rice milk toghurt as well, but I havent tried
> it.
>
>

I find that most whole milk plain yogurts are nearly as good. The Greek
varieties are the best though (and have a heftier price tag!)
Lowfat dairy products taste like ass.

Saerah

Lynn from Fargo wrote:
>
> Oh boy! My supermarket is dabbling in new stuff and they've started
> handling "3 Greek Gods" Yoghurt. This stuff is incredible. Thicker
> than regular yogurt, some low fat and some made with whole milk.
> Really nice and rich - a LOT like creme fraiche.
>
> Flavors available include honey, pomegranate, vanilla and plain.
> There's also a fig flavor with fruit on the bottom. The honey one
> mixed with the pomegranate is incredible dolloped on fresh
> strawberries. These were 6 oz. cartons on special at 4 for $4.45. A
> little spendy but absolutely worth it. I bet I can make killer
> tzatziki with this stuff!
>
> Anybody have any more ideas besides just grabbing a spoon?
>
> Lynn in Fargo

I miss the Fage Greek sheep's milk yoghurt I got in London. We only get
the cow's milk stuff here but it's good too.

Slice cucumbers thinly, mix with the yoghurt, salt and eat. Also good
with some fresh garlic in there.

Use it for making tandoori chicken (marinate the chicken in yoghurt and
'tandoori' spices and grill/broil/roast).

Can be used as creme fraiche.