Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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Yoghurt is made from milk which has been thickened by the action of certain bacteria. I particularly like Greek yoghurt which has been strained to make it thick and smooth. If you find it difficult to get hold of, you can strain ordinary plain yoghurt through muslin/cheesecloth. Eat it plain, or with fruit and honey, or use it in cooking in place of cream. When mixed with cucumber and mint it makes a refreshing side dish with curries.