Greek Yogurt (Yogurt Cheese) with Honey and Berries

My husband and I dined at the bar of a Greek restaurant and got to chat with the owner.  He told us how he learned to speak English when he came to the US (maybe in the 1970s) by watching television, and how wonderful he thought this country was.  He said his family had so little in Greece, but when they came here they got giveaways with their laundry detergent, a dish towel or a glass.  How could they not prosper in such a place?

He treated us to dessert that night.  Yogurt with honey and berries.  He told me that they made their own yogurt, allowing it to drain overnight.  Then a spoonful of the thick, creamy yogurt was served with a drizzle of honey and fresh berries.   It was the perfect warm weather dessert, cool and refreshing.

I immediately had to duplicate it, and started by making my own yogurt.  (I’ll save that process for another post.)  For this batch, I used a large container of full-fat, plain yogurt.

Ingredients

Plain yogurt
Honey
Berries

Directions

• The day before you plan to serve (or at least 8 hours), line a colander with cheese cloth (about 4 layers).  I understand that coffee filters or sturdy paper towels can substitute for the cheese cloth.
• Place the colander over a bowl, and pour yogurt into the cheese cloth lined colander.
• Refrigerate over night.  Expect to lose about 1/3 of the volume at the whey drains off.
• Plate a scoop of the thick yogurt and top with honey and fresh berries.

Note: Some cooks save the whey to use in bread making or soups.  It imparts a tart taste.

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.