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Thickened Yogurt Cream****
Back to Recipes for Life After Mashed Potatoes
Thickened yogurt cream can be a tasty
addition for many vegetable dishes. Substitution for sour cream is only
a start. We use it where it genuinely enhances the taste of the dish.
There are plenty of such occasions, so we never think of this, or indeed
any addition, as any kind of routine nutritional supplement.
To make thick yogurt cream
Place low fat or nonfat
yogurt in a strainer. Cover and drain in refrigerator overnight
(minimum 4 hours). Yogurt will acquire the consistency of cream cheese.
The draining may be
continued for several days, with the cream gradually getting thicker day
by day. When thick, place it on a covered plate where it may be stored in the refrigerator for at
least a week.
Do not leave it in the strainer more than four
days, as it may mold.
A fine strainer, such as
you buy in a kitchen store, is preferred. The coarser mesh, available in
hardware stores, will work well enough, but will pass through a little
of the yogurt.
For a discussion of thick
yogurt cream, see Sauce
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