How would I make my own greek honey and walnut yoghurt?!
Answers: Is the Greek clear (expensive) honey essential? What quanities would you add?
If you want to make your Greek honey and walnut yogurt taste like the stuff you'd buy for breakfast in Corfu etc, you'll not only need Greek (or Greek-style) yogurt but a very good, rich tasting honey.
Cheap squeezy-bottle stuff isn't going to do the job -- it's too mild.
A true Athenian would say that it would have to be Greek honey; not only that but thyme honey from Mount Hymettos. But if you're not serving it to a Greek beekeeper then... yes, you can substitute other honeys. Look for a rich (dark) coloured honey -- these are the ones with the fuller tastes.
It needs to be liquid honey (granulated/set honey will leave granules in the yogurt mix which you'll feel on your tongue).
I make my breakfast yogurt with late-summer honey from our bees. It's a beautiful deep chestnut colour.
As far as amounts: for a 500ml pot of yogurt, I add a good tablespoon of honey... (more like two, really, because the honey's so sticky that I get a 'heaped' spoonful even though it's a liquid)
And I'd also suggest using almonds, rather than walnuts -- almonds are more typical of the Greek recipe.
With honey, walnuts and yoghurt I guess
Here's a recipe I found from Whole Foods Market:
Serves 2
2 teaspoons butter
1/4 cup chopped walnuts
1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
2 tablespoons good quality mild honey
2 cups Greek yogurt*
Melt butter in a skillet over medium heat. Add walnuts and stir until just toasted and beginning to brown. Remove from heat. Stir in thyme quickly, then add honey and stir to coat walnuts.
Divide yogurt onto two dessert plates. Spoon honeyed walnuts over the top.
*If you are unable to find Greek yogurt, you can thicken whole milk yogurt by following these directions: Line a colander or strainer with muslin or 3 layers of cheesecloth. Place 24 ounces whole milk plain yogurt in the lined colander or strainer. Cover loosely and place over a large bowl such that the bottom of the colander or strainer is at least one inch from the bottom of the bowl. Allow to drain for 2 to 4 hours. The consistency should be that of softened cream cheese. Place in a sealed container and refrigerate.
you can use any type of honey, clear is easier to mix in with the yogurt. also if you chop the walnuts they will go further
First you have to make the greek yogurt. *hint* you can also use a coffee strainer or something instead of the towel.
While you are making the yogurt. take walnuts and honey. pour the honey in a bowl and put in the walnuts and let them soak. ok. this is the greek yogurt recipe. it is not exactly greek but it tastes the same.
Line a medium-large bowl with a piece of cheesecloth or a clean white dish towel.
Dump a 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 the consistency of whipped butter or cream cheese.
After you make the yogurt, take the honey and walnuts and drizzle stuff onto the yogurt.
honey and nut yoghurt
Milk : ? ltr
Honey : 2 tbsp
Almonds : 10-12
Pistacho Nuts : 7
Cashew Nuts : 5
Dried Apricots : 4
Walnuts : 2
Raisins : 2 tsp
Cadamom Powder : a pinch
Saffron : a pinch
Curds : 1 tbsp
Sugar : ? cup
Preparation:
Chop all the dry fruits into fine pieces. Soak saffron in little milk. Boil half ltr of milk stirring continuously till it thickens for about 10-15 minutes. Add cardamom powder, sugar and boil for 2-3 minutes again and remove form fire.
Add honey and soaked saffron to the milk and mix well. When the milk reaches room temperature add curds and whisk well.
Take small custard moulds and pour the milk mixture, sprinkle dry nuts over the milk. Cover and leave it to set.
When it is completely set, serve garnished with a dab of honey.
I would think that buying a tub of Greek yoghurt, and adding walnut pieces and any clear honey of your choice would be fine. The quantities are up to you, start with a little and add more if you want to.