greek style yogurt

These biscuits rely on frozen grated butter to create an extra light and crispy texture. The dough can be gently kneaded together, rolled and cut into biscuits using a biscuit cutter or knife before baking, but this method of folding and rolling produces more flaky layers. The final step of rolling the dough like a jellyroll, flattening it, and cutting it into triangles results in triangular biscuits that gently fan apart in layers that are perfect for catching extra butter and jam, or for pulling apart with your fingertips. If the dough or butter feels like it is getting warm or greasy at any point, transfer the dough to a rimmed baking sheet and place in the freezer for five minutes before proceeding.

Flaky Folded Biscuits

120 milliliters cold whole milk

milk Greek-style yogurt (preferably 5% milk fat)

all-purpose flour,

baking powder

baking soda

salt

Adjust an oven rack to the center position and heat oven to 425 degrees. In a small bowl, whisk together milk and yogurt; place in refrigerator until ready to use.

In a large bowl, whisk together flour, baking powder, baking soda and salt; set aside.

Place a large plate or small rimmed baking sheet on top of a kitchen scale and zero the scale. Remove the butter from the freezer and unwrap it. Using a flat, open hand, position the butter lengthwise against the large holes of a box grater. Grate as much butter as you can without grating your fingers or hand until you have a total of 5 ounces/140 grams grated frozen butter.

Immediately transfer the grated butter to the large bowl with the flour mixture and toss gently with your fingertips until the butter is thoroughly coated in the flour mixture and no clumps of butter remain.

Add the refrigerated milk-yogurt mixture to the large bowl and fold the mixture until it forms a very rough, shaggy ball. Dump the mixture out onto a generously floured countertop and, dusting with more flour as needed to prevent sticking, knead four to five times until dough just holds together. Flatten into a rough 4-inch square with your hands.

Using a rolling pin, roll the mixture out into a rough 12-inch square, flouring generously as needed to prevent the dough from sticking to the counter or the rolling pin. Using a bench scraper, fold the sides of the square across the center in thirds like a business letter. Flatten gently with your hand, then fold the top and bottom thirds into the center to form a rough 4-inch square. Flatten the square out with your hands.

Roll the square out into a 12-inch square again. Starting at the bottom edge, roll the dough up like a jelly roll into a tight log. Lay the log seam-side down, then press into a rough 3-by-12-inch rectangle. Cut the rectangle crosswise into four 3-by-3-inch squares, then cut each square across the diagonal to form 2 triangles (for a total of 8 triangles). Transfer the triangles to a parchment-lined baking sheet, spacing them out evenly.

Melt 3 tablespoons of the remaining butter and brush it over the tops of the biscuits. Bake until golden brown and puffed, 16 to 20 minutes. Remove biscuits from oven and brush the tops with a little more melted butter. Allow to cool slightly, then serve.

Known in Turkey as caçik, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, caçik is made with a number of vegetables, including cucumbers, cabbage and beets.

Turkish Yogurt And Spinach Dip

baby spinach

garlic

Salt, preferably kosher salt,

lemon juice (more to taste)

dill

parsley

mint, mint

extra virgin olive oil

thickened yogurt or thick Greek style yogurt

scallions, chopped (optional)

Turkish Yogurt and Spinach Dip

Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. When the water comes to a boil, add the spinach and blanch for 10 to 20 seconds. Transfer to the ice water, cool for a minute, then drain and squeeze dry. Chop coarsely.

Place the garlic in a mortar and pestle with 1/2 teaspoon salt and mash to a paste (alternatively, finely mince). Combine with the lemon juice and olive oil, and let stand for 10 minutes. Stir in the yogurt.

In a medium bowl, combine the chopped spinach, dill, parsley and mint. Stir in the yogurt and garlic mixture, and the optional scallions. Add freshly ground pepper to taste and more salt if desired. Serve with bread, pita or raw vegetables.

This knock-out dessert featured on the cover of our October 2016 Produce Awards issue. Made with thick Greek-style yoghurt, this panna cotta is decadent and comforting and has the added bonus of being flavoured with rhubarb and thyme.

Yoghurt and buttermilk panna cotta

titanium-strength gelatine leaves

caster sugar

thick Greek-style yoghurt

sour cream

(80 milliliters) buttermilk

(275 grams) caster sugar

(80 milliliters) orange juice

thyme

bay leaves, roughly crushed

vanilla bean, split, seeds scraped

(about 6 stalks) rhubarb, cut into 5cm pieces strawberries

(60 milliliters) sweet white wine

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Crunchy cucumber, cool yogurt and the surprise of tart cherries make this salad alluring, especially when paired with a hot, savory stew, soup or tagine.  During Ramadan, the month of the year when observant Muslims fast during daylight hours, it is delicious for iftar, the meal that breaks the fast at sunset. Try it with <a href="http://cooking.nytimes.com/recipes/8073-harira">harira</a>, the traditional Moroccan iftar dish: a fragrant lamb-tomato soup with chickpeas, lentils and vermicelli. Add a pretty bowl of dates — the food Muslims traditionally eat first to break the fast — and the meal is complete. 

Both spice and craft shops sell food-grade dried rose petals, or you can make your own by hanging a bouquet of (organically raised) roses upside down to dry.

Cucumber Yogurt Salad With Dill, Sour Cherries and Rose Petals

garlic cloves, finely grated or minced

yogurt

lemon juice

dill,

mint

Persian cucumbers,

Sea salt

pistachios

rose petals, crushed

sour cherries,

mint,

Extra-virgin olive oil,

In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint. Fold in the cucumbers and season with salt to taste.

Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves. Drizzle with a generous amount of olive oil and serve immediately.

Chilled Braised Apricots With Yogurt, Honey And Pistachios

lemons

sugar

apricots (about 7 medium)

milk

confectioners' sugar

wildflower honey

unsalted pistachios, chopped

Heat oven to 300 degrees. Peel lemons, avoiding white pith, and toss strips into a large saucepan. Squeeze juice through a strainer into saucepan; add sugar and 2 cups water. Cover and bring to a boil, stirring once. Remove lid and simmer until mixture reduces slightly, about 10 minutes.

Halve and pit apricots and place them cut-side down in a single layer in a small roasting pan. Apricots should be snug. Strain reduced hot syrup over them. Cover fruit flush with foil and braise in oven for 5 minutes. Turn apricots over carefully, replace foil, and braise 5 minutes more. Remove apricots from oven, turn again and cool. Transfer apricots, covered by their liquid, to a shallow container with cover, and refrigerate 4 hours or overnight.

Remove apricot halves from their liquid and drain on paper towels. Pour syrup in a saucepan and reduce over high heat until slightly thickened, about 10 minutes. In a small bowl, stir yogurt, confectioners' sugar and salt together until smooth. Spoon warm sauce on each plate, topped by 2 or 3 apricot halves. Spoon yogurt into their centers. Drizzle with honey and sprinkle with nuts.

A guide to making your own Greek yogurt at home using fat-free, 1%, 2%, or whole milk.

How To Make Healthy Greek Yogurt

milk (fat-free, 2% or whole milk)

yogurt (commercial

Fill a Pyrex 2-qt microwave-safe bowl or pitcher with milk. Alternatively, pour milk into a heavy-duty pot to heat on the stove.

Heat milk in the microwave until bubbles begin to appear around the edge. The temperature should reach 170-180˚F after you stir it. (In my new microwave, it takes 25 minutes on 70% power). Monitor the temperature closely until you figure out the best time and power for your microwave.

If you prefer thicker yogurt, an optional step is to hold the temperature at 180˚F  for 15-20 minutes. (I do this in my microwave for 15 minutes on 20% power.)

Remove the milk from the heat source and stir it. If a skin has formed, remove it.

Allow your milk to cool until the temperature drops to between 100-110˚F. Use an ice water bath to hasten the process, if desired.

Add a small amount of cooled milk to 1-2 tablespoons of fresh unflavored yogurt as a starter. (You may use yogurt from a previous batch of your own homemade yogurt.) Whisk until the starter is smooth.

Cover the milk and place it in a warm environment where the temperature stays around 100-105˚F.

Allow the inoculated milk to incubate for 4-8+ hours or until set like gelatin.

At this point, you could chill the yogurt and eat it as is. Or you can decide whether to pour off the whey or stir it back in. Straining yogurt to make it thicker will result in Greek yogurt.

Very carefully pour yogurt into a wet bouillon strainer or chinois. If the mesh is fine enough, you won&#39;t need to use a cheesecloth or paper towel. Or use a double layer of commercial-size paper coffee filters inside a cheap colander. (This is my current favorite method of straining.)

Let yogurt sit in the strainer until the yogurt is reduced by approximately a third. Time will vary according to the thickness of the yogurt out of the oven and your own preference regarding texture and sourness.

Empty whey from the batter bowl and pour yogurt out of the strainer back into the original bowl. Use a good whisk to beat until smooth. Thin with milk or leftover whey if yogurt is too thick.

Now is the best time to add any flavorings or sweeteners, if desired. Otherwise, add extras before you are ready to eat.

Chill. This will stay fresh in the refrigerator for at least two weeks.

Making Greek Yogurt from Regular Yogurt

https://content.jwplatform.com/videos/0Jm0pJPO.mp4

A picture tutorial describing the process of making Greek yogurt at home.

How to Make Healthy Homemade Greek Yogurt

This vegetarian dish is packed full of great textures and tastes - smoky aubergine, nutty chickpeas and earthy walnuts

Grilled aubergines with spicy chickpeas & walnut sauce

olive oil

onion

ginger

½ tsp each ground cumin, coriander and cinnamon

can chickpeas

tomatoes

lemon

aubergines

tub Greek-style yogurt

walnuts

Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.

Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.

Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.

Top 7 greek style yogurt recipes from across the web

The most viewed greek style yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Flaky Folded Biscuits

Turkish Yogurt And Spinach Dip

Yoghurt and buttermilk panna cotta

Cucumber Yogurt Salad With Dill, So...

Chilled Braised Apricots With Yogur...

How To Make Healthy Greek Yogurt

Grilled aubergines with spicy chick...

Top 7 greek style yogurt recipes from across the web

The most viewed greek style yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flaky Folded Biscuits

Turkish Yogurt And Spinach Dip

Yoghurt and buttermilk panna cotta

Cucumber Yogurt Salad With Dill, So...

Chilled Braised Apricots With Yogur...

How To Make Healthy Greek Yogurt

Grilled aubergines with spicy chick...

The most viewed greek style yogurt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine