Tag archive for "Strained yoghurt"

Whipped Greek Yogurt Dip for Hanuka

hanukka recipes and tablesettings, kosher appetizer recipes, kosher dairy recipes, kosher recipes

Whipped Greek Yogurt Dip for Hanuka

No Comments 25 November 2011

“Hi Marlene,

Thanks for visiting my blog. I am really enjoying the recipes posted on The Jewish Hostess. I just made the healthy chocolate chip cookies submitted by Margo Shalom.

I just posted a recipe for Hanuka–Whipped Feta Dip.

It is based on a classic Greek recipe called Kopanisti (I originally got the recipe from a book by Diane Kochilas called The Greek Vegetarian). There are just a few ingredients, so it is important to use the best quality of each: freshly ground black pepper, freshly squeezed lemon juice, extra-virgin olive oil, and a really good feta.

So, wait, why feta dip on Hanukah? Well, it is a custom to serve cheese on the holiday to commemorate Yehudit, who vanquished the Greek general Holofernes by plying him with salty cheese and wine (also here). (and here is another explanation based on the letters of  chalav). “

Whipped Greek Yogurt Dip

  • 1/2 lb. feta, crumbled
  • juice 1/2 lemon
  • 4-5 Tbl. olive oil
  • 1/4-1/2 tsp. freshly ground black pepper
  • 4 Tbl. labne or Greek yogurt (optional, will make mixture looser and a bit milder tasting)

Put all ingredients in the food processor and pulse until smooth. Adjust seasonings, adding more lemon juice as needed, before serving.

This can be served in a bowl, drizzled with more olive oil, with za’atar pita triangles on the side. It can also be served in mini filo shells or maybe stuffed into cherry tomatoes. Or serve it with crudités.

Laura

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Greek Yogurt and Granola Layered Parfaits

breakfast recipes, kosher dairy recipes, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Greek Yogurt and Granola Layered Parfaits

No Comments 27 July 2011

No brunch is complete without a yogurt and granola parfait. There are so many different fruit and yogurt combinations and endless ways to serve it. You can make individual glasses in advance by layering the yogurt, granola and berries on top. Or, you serve everything separately and let your guests assemble their own. Either way you can make something simple into something spectacular!

Did you know that Greek yogurt has twice the protein content of regular yogurt? It also has much less lactose content.  Greek yogurt is  thicker and creamier because the liquid whey is strained out. All yogurts are excellent sources of calcium, potassium, protein, zinc, and vitamins B6 and B12.

Pick a glass or bowl- a water glass, wine cup, or martini glass will do.    

You can really use anything. Arrange fruit and yogurt options separately. Greek Yogurt comes in lots of flavors and is now very easily found in any grocery store (Chobani or Oikos Brands).

Healthy Granola:

  • 1/2 cup pure maple syrup
  • 1/2 cup vegetable oil
  • 1 tsp. pure vanilla extract
  • 2 Cups old fashioned oats
  • 1/2 cup chopped slivered almonds (you can mix in walnuts and pecans)
  • 1/2 cup sunflower seeds
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  1. Mix wet ingredients in a large bowl. Add dry ingredients and mix until combined.
  2. Spread mixture on an ungreased baking sheet.
  3. Bake at 350 for 2o minutes, mix, and continue baking until golden.
  4. Let cool.  Can be frozen at this point.

by Laura Cohen

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Make Your Own Greek Yogurt-Video

kosher dairy recipes, kosher recipes

Make Your Own Greek Yogurt-Video

2 Comments 01 April 2010

Mark Bittman has done it again.

This DIY greek yogurt is yummy with the Syrian spice zaatar, olive oil, lemon, and salt sprinkled in.

Serve with Matzoh crackers  (or pita chips after  Passover), of course with a dairy lunch.  Spending many summers by my in-laws home in New Jersey, I can still see the blob of yogurt  inside the tied handkerchief  that was dangling over the sink. Its always considered a delicacy for the family, and my mother-in-law still drops off a batch of home-made yogurt every so often. The time has come for me to start making it myself!!  Watch the video and PLEASE send in pictures if you decide to make it yourself!!

Reprint from the New York Times

THE so-called Greek yogurt that has become popular in recent years is neither a special kind of yogurt nor uniquely Greek. It’s simply yogurt from which much of the water has been removed, a concoction that in its thickest form can be called yogurt cheese. You can find yogurt cheese in every country that has a history of yogurt making. In addition to being thicker and richer when eaten straight, it makes superior spreads and dips.It can be made at home from ordinary yogurt, and its consistency can be varied: it can be similar to sour cream, crème fraîche, or mayonnaise, for which it’s a good substitute, or it can be thick enough to cut with a knife.

Producing yogurt cheese is quite simple. It takes a couple of hours, but your presence is required only for minutes. All you do is strain some of the water out of yogurt, until it reaches the thickness you want. For straining, I recommend a colander or coarse strainer lined with a clean cotton dish towel of fairly fine weave, what used to be called flour sack. (Many recipes suggest the use of cheesecloth, but you’d have to use about 10 layers for the same results.) Dump a quart (or whatever quantity you like) of yogurt in there, set the colander over a bowl in the refrigerator, twist or tie the top of the towel, and wait.

To speed the process, squeeze every now and then, or don’t bother. When the yogurt has reached the consistency of sour cream, twist and squeeze once more and scoop out the yogurt, which will have been reduced in volume by about half. (I suppose you could save and drink the yogurt-water, or cook with it, but I don’t.) Store the thickened yogurt in a covered container and use it within a week or so for best quality.

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