Deborah the Matriarch may have enjoyed a dish like this thick yogurt (aka Greek yogurt) with honey and seasonal fruit. This is the easy version, but it’s almost as easy to make your own yogurt.
Yield: 4 servings
1 quart (4 cups) container of plain yogurt
Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.
Dump a 1 quart container of plain (unflavored), yogurt into the center of the cloth.
Bring the four corners of the cloth together and lift the yogurt.
Over the bowl or sink, twist the corners to squeeze out the liquid (it will drain through the cloth).
Continue squeezing, putting the yogurt under pressure, to force the liquid out.
When the majority of the surface liquid has been drained, it will start to drip more slowly. Tie off the top of the cloth just above the mass of yogurt with string.
Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn’t touch the bottom (so that the liquid can continue to drain).
Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours.
After draining, take the cloth containing the yogurt and put it in the sink (do not remove the string).
Place the palms of your hands on the bag and press down to force out any remaining liquid.
Remove the string, open the cloth, and using a spatula, put the yogurt in a bowl for use.
Note: How thick is thick? The yogurt should be at least as thick as sour cream.
For vegans: Buy or make soy yogurt and strain as above.
Drizzle with honey and serve.