This easy-to make yogurt will be thick and creamy. A spoon will be able to stand straight up on its own in the middle of it. Yogurt has many different uses. Here are a few of my favorites-
Tzatziki Sauce (Published on this web site 2/14/11)
Add chives and use the yogurt in place of sour cream as a topping for a baked potato.
Add honey and fresh fruit for a breakfast treat.
A savory dip for chips and/or raw vegetables can be made by adding herbs such as chopped scallions, minced garlic, and/or chili powder.
Yogurt works well when making mashed potatoes as a substitute for milk or cream.
Recipe as follows-
32 Ounces Of Plain Yogurt (Low Fat Yogurt Works Perfectly Well)
A Colander And A Bowl
Take the yogurt out of the container and wrap it tightly with cheese cloth. Place the wrapped yogurt in the colander. Cover the top of the colander with plastic wrap. Place the colander in a bowl.
Place the bowl in the refrigerator. Refrigerate for at least two hours (or longer). The yogurt will reduce by at least one third of its original volume as the water is strained out of the yogurt through the cheese cloth.