Strained 'Greek' Yogurt

So this is the first recipe post because this is something you see this a lot in my recipes or in pictures where you'll think that I've used cream or ice-cream…but I'm obsessed with the healthy diet so that sort of thing just doesn't fit into this space. (For more 'background info' on what kind of thing to expect in this space, check out the article titled 'What to Expect - here)

Basically, a lot of recipes I see online ask for 'Greek Yogurt' and they talk about how it's high protein and yadda yadda yadda - and you do get it here in supermarkets too, but it's so darn expensive!

What I've found to work, is something simpler (and cheaper!):

• Take a sieve and lay it over a big-enough bowl

• Put a clean handkerchief in the bowl

• Pour Ilara yogurt (plain mala) into it

• Allow it to sit overnight, or at least about 4 hours

• Use the stuff that remains in the handkerchief

Notes:

• I use Ilara because it's super thick.

• The liquid that drains…does kind of get wasted. My grandmother has talked about using it to make the dough for chapati, but I've never tried. Usually I use the water to water plants.

• I don't eat just the strained yogurt - when I want to have it with cereal and fruit, I'll mix a little regular yogurt too - this brings the volume up, and I'm sure the strained liquid also has nutrients.

And that's it!

Don't go away though - also check out the recipe for banana-egg pancakes I've posted, which use this yogurt to make them look like some next level fancy cake thingy.

Also, be sure to subscribe to the mailing list so that you don't miss weekly updates, and do let me know how your experience with this recipe goes! (IG: @spicesuturescribble)