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What can I do with greek yogurt?
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<blockquote data-quote="Antje77" data-source="post: 2217851" data-attributes="member: 372207"><p>I like plain yoghurt as it is, especially the high fat greek ones. It may be an aquired taste, in the Netherlands 'yoghurt' is plain yoghurt, and is eaten by many people just as it is, the ones with added stuff are seen as a fancy luxury, like sweets. I can imagine how yoghurt wouldn't taste very nice when your mind expects a sweet fruit yoghurt, plain yoghurt is a different product with its own taste. Something like red currants tasting good, but not when you're expecting the sweetness of strawberries.</p><p></p><p>I love to make a zaziki with yoghurt and eat it with warm dishes. This is how I like my zaziki: </p><p>Move enough yoghurt from the tub to a bowl to make room for the cucumber (I usually either eat that bit right away or share it with the dogs and cats, or put it in the fridge for 'later' and forget about it until it starts to look funny). Grate a half cucumber or more, peel and all, the peel makes it look nice. Squish it to get rid of part of the fluid (I drink the cucumber juice, it tastes quite nice or I give it to the guinea-pigs). Add a pinch of salt, some lemon juice or zest, a couple of cloves of garlic and a splash of olive oil. Mix and leave for a couple of hours before eating.</p><p></p><p>I eat it with all kinds of warm dishes but when I have a tub of it in my fridge I also steal a couple of spoonfuls regularly when opening the fridge for something else.</p></blockquote><p></p>
[QUOTE="Antje77, post: 2217851, member: 372207"] I like plain yoghurt as it is, especially the high fat greek ones. It may be an aquired taste, in the Netherlands 'yoghurt' is plain yoghurt, and is eaten by many people just as it is, the ones with added stuff are seen as a fancy luxury, like sweets. I can imagine how yoghurt wouldn't taste very nice when your mind expects a sweet fruit yoghurt, plain yoghurt is a different product with its own taste. Something like red currants tasting good, but not when you're expecting the sweetness of strawberries. I love to make a zaziki with yoghurt and eat it with warm dishes. This is how I like my zaziki: Move enough yoghurt from the tub to a bowl to make room for the cucumber (I usually either eat that bit right away or share it with the dogs and cats, or put it in the fridge for 'later' and forget about it until it starts to look funny). Grate a half cucumber or more, peel and all, the peel makes it look nice. Squish it to get rid of part of the fluid (I drink the cucumber juice, it tastes quite nice or I give it to the guinea-pigs). Add a pinch of salt, some lemon juice or zest, a couple of cloves of garlic and a splash of olive oil. Mix and leave for a couple of hours before eating. I eat it with all kinds of warm dishes but when I have a tub of it in my fridge I also steal a couple of spoonfuls regularly when opening the fridge for something else. [/QUOTE]
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