Strain Westhaven Greek Yoghurt through muslin for 24 hours in the
refrigerator, then strain it again through a fresh piece of muslin
for another 24 hours. The resulting VERY thick yoghurt may
be used as a dip base, or with added garlic, salt and black pepper
as a replacement for sour cream on Idaho potatoes. Quite
honestly, I love to eat it as is….Lorraine
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