Makes 1-1/2 cups (375 mL)
Use this delicious spread as an all-purpose substitute for commercial mayonnaise, as a dip or spread for sandwiches, or to accompany raw or lightly steamed vegetables, grilled fish or poultry. If you omit the garlic, the taste is refreshing and lends itself to fruit salads and dessert topping. You can add a spoonful of liquid honey to the non-garlic version.
- 1 English cucumber — 1
- 1-1/3 cups Yogurt Cheese — 325 mL
- 1 clove garlic, finely chopped — 1
- 2 tbsp chopped fresh mint — 30 mL
- 2 tsp freshly squeezed lemon juice — 10 mL
- Sea salt and freshly ground pepper
1. Shred cucumber (peel first, if not organic) into a colander. Let stand in the sink or over a bowl for 30 minutes. Press or squeeze lightly to expel excess liquid.
2. In a bowl, combine cucumber, yogurt cheese, garlic, mint and lemon juice. Stir to mix well. Season to taste with salt and pepper. Use immediately or store, tightly covered, in the refrigerator for up to 2 days.
The Yogurt Bible
- by Pat Crocker
- Robert Rose 2010
- 320 pages; Over 200 recipes; 24.95 US; 27.95 CAN; 16.95 UK
- ISBN-10: 0778802558
- ISBN-13: 978-0-7788-0255-6
- Reprinted by permission.
Buy The Yogurt Bible
Excerpts & Recipes
- Cooking with Yogurt
- Chocolate Yogurt
- Fruit-Bottom Yogurt
- Lamb Tagine with Plums and Apricots
- Cookbook Profile Archive
This page created March 2011