To store your Greek yogurt, leave it in the refrigerator with the lid on. In this recipe, the feta cheese sauce is served over warm pasta.
Set the container in your refrigerator for 2 hours before serving or eating your yogurt. Feta cheese, greek yogurt, and basil make a tangy cheese sauce thats light but creamy. Pour the yogurt from your cheese cloth or towel into a new container and put the lid on.
This will remove the whey and turn your regular yogurt into Greek yogurt. Then, remove the glass container from the oven and strain it into a new container using a tea towel or cheese cloth. Let the milk incubate for 5-12 hours until the yogurt has thickened and set. If your oven doesn’t go this low, set the glass out in the warm sun, or turn the light on in your oven and leave the glass container next to it. Place the glass container in the oven and set the oven to 110 ☏ (43 ☌). Next, pour the mixture into a glass container and put on an airtight, oven-safe lid. Stir the milk and yogurt together for 1 minute. If you’d prefer, you can also use 3 tablespoons (46 g) of live yogurt. This falafel fritter recipe uses yogurt sauce in its simplest form: lemon juice, salt, pepper. Once the milk is heated to 160 ☏ (71 ☌), turn the heat off and wait for the temperature to drop to 110 ☏ (43 ☌). Stick a food thermometer into the milk every 3-5 minutes to monitor the temperature. This recipe yields 1 cup and can serve 8 (2 tablespoon) servings.To make Greek yogurt, first heat 1 quart (950 mL) of pasteurized milk over medium-low heat. Store in glass jar (that has a tight fitting lid) in the refrigerator a week or possibly longer. In a medium mixing bowl, measure and add 3/4 cup plain nonfat Greek yogurt, 1/2 cup crumbled blue cheese, 2 tablespoons mayonnaise (any), 1/4 teaspoon onion powder, 1/8 teaspoon garlic powder, 2 tablespoons low-fat buttermilk, 1 tablespoon champagne or white wine vinegar, a splash of Worcestershire and season with kosher salt and freshly ground black pepper to taste. To Make This Greek yogurt Blue Cheese Dressing You Will Need: Needless to say, I will be keeping this salad dressing on hand all summer. Not only is it extremely easy to prepare but also ridiculously delicious. Voila! The best Greek yogurt blue cheese dressing was born. So I grabbed my container of plain nonfat Greek yogurt and mixed it with a little mayo, blue cheese crumbles, low-fat buttermilk, vinegar, spices and a splash of (my not-so-secret ingredient) Worcestershire. It all started with an idea for a salad that I wanted/needed a blue cheese dressing that was lower in fat but not lacking in flavor. I’ve tried other store-bought yogurt blue cheese dressings before and they aren’t my favorite. Truth be told, if blue cheese is in the title there’s a good chance I will consume it. Whipped and spread on a crostini, baked into a scone, as a scone for spicy buffalo wings and celery and in a dressing drizzled over a salad. Recipe yields 1 cup and will serve 8 (2 tablespoon) servings. Drizzle it over your favorite salad or serve as a dip with crisp fresh veggies. Calling all blue cheese fans! This creamy Greek Yogurt Blue Cheese Dressing is loaded with blue cheese yet with a fraction of the fat. This falafel fritter recipe uses yogurt sauce in its simplest form: lemon juice, salt, pepper.