Greek yoghurt and honey

Greek yoghurt and honey

Yahórti may melí

By
From
Lyndey and Blair's Taste of Greece
Serves
4
Photographer
Chris Chen

Greek yoghurt is like no other – it is so thick and luscious. The technique used here of draining it ensures the end result is extra thick and rich. Use a good brand of Greek yoghurt for the best results.

Ingredients

Quantity Ingredient
1kg thick greek-style natural yoghurt
greek honey
1 cup walnut pieces, toasted and roughly chopped

Method

  1. Place two 60 cm squares of clean muslin or thin, clean cotton on top of each other in a small strainer, and place the yoghurt in the centre. Bring the corners of the muslin together. Suspend the yoghurt in the strainer over a bowl and leave to drain in the refrigerator for 24 hours.
  2. To serve the yoghurt, use two dessertspoons to scoop out spoonfuls of yoghurt onto a serving plate. Drizzle with honey and sprinkle with the walnuts.

Lyndey’s note

  • For a savoury version of this recipe, add 1 teaspoon salt to the yoghurt and stand for 24 hours. To serve, take 1 tablespoon of drained yoghurt and gently roll it into a ball, repeat with remaining yoghurt. Roll the balls in a mixture of fresh thyme leaves and toasted sesame seeds. Drizzle the yoghurt balls with extra-virgin olive oil and serve with pita bread as part of a meze.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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