Technically, yogurt with the extra liquid drained off is called "labneh," but since I'm a little fuzzy on how you pronounce that, I'm just going to call it "drained yogurt."
Yeah, I know--nobody wants to hear about stuff to do with yogurt, especially not sour, hippie-flavored, plain yogurt. Humor me here.
Drained yogurt
Tub of yogurt (Any kind will do. Doesn't need to be fancy. Fat-free is fine.)
Clean handkerchief
Wooden spoon/dowel/something long and skinny
Tall pitcher
Colander or bowl
Lay the handkerchief flat in a colander or bowl. Dump the tub of yogurt into the handkerchief. Tie two of the diagonal corners together above the plop of yogurt. Lay the spoon or dowel over the knot in the handkerchief and tie the other two diagonal corners together over the spoon-handle, to make a sort of bindle full of yogurt. Tie it up snugly. Lower the bindle of yogurt into the pitcher so that it is suspended from the spoon, which should be across the top of the pitcher. The handkerchief should not touch the bottom of the pitcher. Put it in the fridge and let it drain overnight.
The results will be like soft, tangy, cream cheese, and can be used in place of sour cream in spreads or dips. Even fat-free yogurt will end up surprisingly creamy. It's also good with a little bit of honey stirred in.
Feta Cheese Spread (or dip)
3/4 cup drained yogurt
3/4 cup feta cheese, finely minced or crumbled
2 tablespoons onion juice and pulp (Squeeze some chopped onion through a garlic press.)
1/4 teaspoon ground black pepper
2 teaspoons parsley flakes
1 teaspoon lemon and/or lime juice
Combine thoroughly and let stand in the refrigerator overnight.
Great with tomato slices on Triscuits.
Yeah, I know--nobody wants to hear about stuff to do with yogurt, especially not sour, hippie-flavored, plain yogurt. Humor me here.
Drained yogurt
Tub of yogurt (Any kind will do. Doesn't need to be fancy. Fat-free is fine.)
Clean handkerchief
Wooden spoon/dowel/something long and skinny
Tall pitcher
Colander or bowl
Lay the handkerchief flat in a colander or bowl. Dump the tub of yogurt into the handkerchief. Tie two of the diagonal corners together above the plop of yogurt. Lay the spoon or dowel over the knot in the handkerchief and tie the other two diagonal corners together over the spoon-handle, to make a sort of bindle full of yogurt. Tie it up snugly. Lower the bindle of yogurt into the pitcher so that it is suspended from the spoon, which should be across the top of the pitcher. The handkerchief should not touch the bottom of the pitcher. Put it in the fridge and let it drain overnight.
The results will be like soft, tangy, cream cheese, and can be used in place of sour cream in spreads or dips. Even fat-free yogurt will end up surprisingly creamy. It's also good with a little bit of honey stirred in.
* * * * * * * * *
Feta Cheese Spread (or dip)
3/4 cup drained yogurt
3/4 cup feta cheese, finely minced or crumbled
2 tablespoons onion juice and pulp (Squeeze some chopped onion through a garlic press.)
1/4 teaspoon ground black pepper
2 teaspoons parsley flakes
1 teaspoon lemon and/or lime juice
Combine thoroughly and let stand in the refrigerator overnight.
Great with tomato slices on Triscuits.
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