Plain Strained Yogurt
|Plain yogurt||4 Cup (64 tbs)|
|Fruity extra virgin olive oil||1 Tablespoon|
|Orange blossom honey/Lavender honey||1 Tablespoon|
|Coriander seeds||1 Teaspoon, crushed|
|Finely chopped fresh mint/Cilantro||1 Tablespoon|
|Finely grated lemon rind||1 Teaspoon|
1. Place a 50 x 30-inch/125 x 75-cm piece of cheesecloth in a pan, cover with water, and bring to a boil. Remove the pan from the heat and, using a wooden spoon, lift out the cheesecloth. Wearing rubber gloves to protect your hands, wring the cheesecloth dry.
2. Fold the cheesecloth into a double layer and use it to line a colander or strainer set over a large bowl. Put the yogurt in a bowl and stir in the salt, then spoon into the center of the cheesecloth.
3. Tie the cheesecloth so it is suspended above the bowl. If your sink is deep enough, gather up the corners of the cheesecloth and tie it to the faucet. If not, ay a broom handle across 2 chairs and put the bowl between the chairs. Tie the cheesecloth to the broom handle. Remove the colander or strainer and let the yogurt drain into the bowl for at least 12 hours.
4. Transfer the yogurt to a nylon strainer placed in a bowl. Cover lightly with plastic wrap and refrigerate for 24 hours, until soft and creamy. The yogurt will keep in the refrigerator for up to 5 days.
5. To serve, taste and add extra salt if needed. Spoon the yogurt into a bowl and sprinkle with the topping of your choice or a combination of toppings.