Ingredients
za'atar
olive
oil
1
qt greek or regular yogurt
1
teaspoon salt
Directions
Stir salt
into yogurt. Line a wire mesh strainer with either cheesecloth (at least two
layers) or paper towels. Spoon yogurt into strainer; set over a bowl, cover
loosely with saran wrap, and refrigerate overnight.
In the
morning, bowl will contain much of the whey, which should be discarded. Greek
yogurt will be ready if it has sat over night for about 8 hours. For regular
yogurt, strain an additional 3-4 hours for maximum thickness.
Serve in a shallow bowl; drizzle olive oil, and top
with a generous sprinkle of za’atar.
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