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Baking expertAlice Medrichgoes rogue with a game-changing approach to yogurt.
For me, it’s also organic and locally-made.
A little DIY can make the difference between a so-so desk snack and a seriously good dessert.
Even if fat is not a concern for you, yogurt is a sensational starting point for dessert.
Its distinctive tanginessin contrast with other, sweeter elementsis exactly what makes yogurt an exciting ingredient.
ThisGenius Yogurt Whipped Creamis 1 part yogurt, Greek or otherwise, to 2 parts heavy cream.
But it’s easy to drain regular yogurt to get that creamy, thicker, and richer consistency.
If you drain it even longer, you’ll get an even thicker yogurt “cheese.”
It’s creative, easy, and sophisticated, too!
Line a strainer with a double or triple layer of paper towels or a couple of paper coffee filters.
Set the strainer over a bowl and fill it with plain regular yogurt.
The longer the yogurt drains, the thicker and thicker it will be.
After a couple of days it will be as thick as a fresh cheese.
Left: yogurt with strawberries, honey, and halvah; right: yogurt with apricots and almonds.
Add a sprig of thyme or another herb from your garden if you’re able to.
Sherry or a golden-hued dessert wine is a good partner here.
Stir in a little white or brown sugar or honey and pinches of ground cardamom, to taste.
Stir in drops of pure vanilla extract and about 2 tablespoons (25 grams) sugar, to taste.
Sprinkle a pinch of ground cinnamon over the top or garnish with fresh mango or pineapple.
It’s all about the yin and the yangthe irresistible contrast of sweet with tart!
Serve it as a dip for spicy cookies, gingersnaps, and amaretti.
It’s probably even good on aFig Newton, other jam cookies, and certainbiscotti, too!
If in doubt, give it a try!
