TRADITIONAL GREEK YOGURT RECIPES
EASY GREEK YOGURT RECIPE | ALLRECIPES
I have this for breakfast most mornings. The extra calcium is a plus. I add honey and granola for a delicious and filling breakfast. You can use your imagination with additions such as fresh fruit, preserves, or even chopped nuts. I have made this with flavored yogurt, but I prefer plain. You can even use the yogurt fluid (whey) instead of water in baking recipes.
Provided by donna
Categories Everyday Cooking
Total Time 16 minutes
Prep Time 10 minutes
Yield 6 servings
Number Of Ingredients 2
Steps:
- Line a colander with coffee filters and set it in a large bowl. Add yogurt and cover with a clean kitchen towel. Place in the refrigerator for 6 hours to overnight; the fluid from the yogurt will collect in the bottom of the bowl.
- Scoop yogurt out of the coffee filters and back into the original container for storage. Discard accumulated fluid or reserve for other use.
Nutrition Facts : Calories 95.3 calories, CarbohydrateContent 10.7 g, CholesterolContent 9.1 mg, FatContent 2.3 g, ProteinContent 7.9 g, SaturatedFatContent 1.5 g, SodiumContent 105.9 mg, SugarContent 10.7 g
GREEK YOGURT RECIPES | BBC GOOD FOOD
A pot of creamy Greek yogurt is a versatile ingredient that can be used to make dips, sauces, bakes and desserts. Browse our collection of Greek yogurt recipes for everyday inspiration.
Provided by Good Food team
Number Of Ingredients 1
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MAKING TRADITIONAL LABNE IS EASY WITH GREEK YOGURT RECIP…
My father’s mother is one of 14 children, of whom eight are women—all killer cooks. I am in the fourth generation of Syrian-Lebanese Trinidadians, so eating the creamy, smooth strained Greek yogurt known as labne for breakfast is my birthright. A few years ago, my grandmother and her sisters with their daughters, their granddaughters, and other women belonging to the Syrian-Lebanese community, wrote the cookbook Ah'len to share our families’ cultural and culinary journeys with the world. The founders of our present-day community fled the religious persecution and economic hardship of the Middle East around the early 1900s. Upon arriving in the Caribbean, although everything changed, the recipes handed down through generations kept my family grounded. Each dish in the cookbook lends itself to countless variations. Who makes what best is a constant dispute between distant families. I always claim that taita (grandma) Emily makes the best warak enab (stuffed grape leaves), auntie Roxan makes the best pita, and taita Annie makes the best raw kibbeh, but that’s all up for argument. One thing’s for certain: Auntie Linda makes the best damn labne. Tart yogurt is present in most Arab homes—never the store-bought kind loaded with fruit and sugar. Unlike the majority of yogurt stocked on the shelves of American grocery stores, labne is never sweetened or flavored. My family always opts for savory strained Greek yogurt, which is a traditional Arab breakfast.Labne is a staple before any meal, offered as an essential component of mezze. It’s most commonly dressed with a drizzle of olive oil on top, but I take it to a whole new level by adding a sprinkle (or two, or three) of za’atar spice and a mint leaf for garnish. Labne is served like hummus over a bed of vegetables and lapped up with freshly baked pita. In my opinion, whole milk yogurt is the only way to go, but 2 percent and low-fat yogurt can also be used for a healthier alternative. As Linda always shouts after saying grace before our first meal of the day, “Sahtein!” (which translates to “eat up”).Note: Labne needs to strain for 24 hours, so prep and let sit a few days before eating.Linda's Labne
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- Drizzle olive oil and sprinkle za'atar on top. Scoop with pita and wipe the bowl clean, or store in an airtight container in the refrigerator.
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Total Time 40 minutes
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Total Time 40 minutes
Cuisine not set
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