Yogurt and Cucumber Dip

16 Oct

This is one of my fav dips. Awesome on its own, dipping with biscuits, bread or fresh cut veggies. Also great with lamb, kofta, cous cous etc. It is from The Australian Woman’s Weekly Cookbooks: Great Vegetarian Foods.

A tip on straining whey from yogurt:
You know that watery stuff that you get on top of natural yogurt? It needs to be strained before you can use it for dips etc.
I have strained yogurt the “proper” way before, but to be honest usually I don’t bother. I have a lot of food paraphernalia around my house, but seriously, cheese cloth… on hand… all the time? Yeah, that’s not happening.
Here is an alternative method, which works just fine.

Place a smaller strainer (just the kind you would drain pasta in, or wash small veggies or herbs) over a bowl. Make sure it can balance there on its own. Line the strainer with about 4 layers of good quality paper kitchen towel. Dump the yoghurt onto the paper. Place the whole “thing” into the fridge. The paper and bowl will draw out/catch excess whey from the yogurt, making a thicker, more delicious end product. 20121103-233713.jpgLeave it in the fridge for a few hours at least, but over night is ideal. You can loosely cover the whole thing in glad wrap, I suppose, if that’s your sort of thing.

Make this dip at least one day before you want to eat it. It gives all the ingredients time to make friends and invade one another’s personal taste space. 🙂

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One Response to “Yogurt and Cucumber Dip”

Trackbacks/Pingbacks

  1. Grow your own mint « Sam in the Kitchen - November 1, 2012

    […] Here is the recipe I use for “minted yoghurt”. Try it as a dip, with kofta and flatbread, with tabouli etc. YUM! […]

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