Yummiest Yoghurt

Greek yoghurt is completely different from the slimy American style stuff. It is thick and creamy, rich and smooth. Like a tangy mousse or real whipped heavy cream. It is lovely plain or mixed with fruit. My favorite is to take honey and swirl it into the yoghurt. I want to see ribbons of honey not something whipped into uniformity. A spoonful of the stuff is divine, the first tangy but oh so creamy bite and then the honey melting into the tart leaving your tongue with a tingle. What makes Greek yoghurt so much better? It is the fat of course.

I get my yoghurt at a local international market, World Harvest. I understand that the organic chains are starting to carry it. Or, if you live somewhere less cosmopolitan, GormetSleuth has a recipe or you can approximate Greek yoghurt by draining American whole milk yoghurt in cheese cloth. I haven’t tried it made that way but I’m told it’ll do in a pinch.