Greek yogurt is so cool

Cinzia Cuneo 30 agosto, 2014 latticini

Greek yogurt is undoubtedly the latest dairy product fad. And yet, it’s not really a new kid on the block, as it is part of the culinary heritage of the Middle East.

It is in fact just an ordinary yogurt that has been strained. Which accounts for its thicker consistency and much higher protein content as compared to ordinary yogurts. Even non-fat varieties are thick and creamy, so they are an ideal substitute for sour cream in dips, and cream cheese in cakes.

The only drawback to Greek yogurt is that it is more expensive than regular yogurt, because it requires more milk to make it. So make it yourself with just a strainer lined with cheesecloth (muslin). This can then be used in a delicious tzatziki sauce.

Tsatsiki Sauce

Originally published in the Journal de Montréal on August 30, 2014.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.