yogurt decadence

Last night, Kieran requested a favourite yogurt treat. Being in vacay-mode, I was happy to please my Number Four. And as few things could be more simple to make—or delicious—I thought I’d share it with you!

Begin with a yogurt that has a high milk fat content, either plain or fruit flavoured (but not “fruit-on-the-bottom”). Our favourites are Liberté lemon, strawberry and wild blackberry with 7% m.f,  and Astro lime with 6% milk fat. Using a yogurt with a lower percentage of milk fat, or a fat-free type won’t give you the result you want. Once you’ve chosen your yogurt, line a colander with a clean, folded tea towel or cheese cloth—whichever you have on hand. Place the colander inside a bowl, and spoon the tub of yogurt onto the cloth. Then you simply pop it in the fridge and forget about it for the next 3-4 hours, or as I often do, overnight.

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The liquid (whey) drains from the yogurt, and it reduces by half. You’re left with a yogurt so thick it resembles soft cream cheese or  very thick, clotted cream—Greek yogurt! Exactly how thick is that? Well, you can stand a spoon up in it.

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This morning, Number Four had some with his pancakes and I had mine with fresh fruit and pecans. Pure, morning goodness. Give it a whirl!

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Postscript:

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