Yogurt Honey Dip
photo by Chef Mommie
- Ready In:
- 12hrs 10mins
- Ingredients:
- 4
- Yields:
-
2 cups
- Serves:
- 15
ingredients
- 1 (8 ounce) container plain yogurt
- 4 tablespoons honey
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cinnamon
directions
- Line a strainer with cheesecloth, (a j-cloth will also do, but I used the cheesecloth), and put it over a bowl.
- Pour all of the yogurt into the strainer. Be careful there is enough cheesecloth to cover the strainer or you might lose some of the yogurt.
- Put it in the fridge, and let it sit for 12-24 hours. Depending on how quickly the liquid drains (the liquid is called whey) it might be as short as 12 hours or as long as 24. For me it took about 14 hours.
- Put the yogurt in a smaller bowl or container. It should have the texture of cream cheese. Add the honey, cinnamon and nutmeg. Mix well.
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Reviews
-
I used plain yogurt and it was interesting to see how the whey dripped to the bottom of the container. After 15 hours I was left with a looser consistency then cream cheese. I opted to use it like that and the flavor was yummy even though it took a long time to get the end result. I chose to spread it on a cinnamon raisin bagel which was very enjoyable. Made for Veg 'N Swap tag.
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The ingredients in this are very similar to a commercially available brand of yoghurt - King Island Yoghurt - which we buy occasionally and always enjoy, usually in place of cream on desserts. So when I spotted this recipe, I just had to try it. Now my confession! I had my ingredients together and only then read first the reviews and then the directions: an odd way to approach any recipe I know but that's what I did this time. And I obviously just hadn't even registered the word "dip" in the title. I was daunted by the difficulties the three reviewers had encountered so, with my ingredients assembled, I decided to simply combine them to make the flavoured yoghurt that I'd assumed I was going to be making. I hope that this wasn't a cop out. If it was, it was a truly delicious cop out! I used Greek yoghurt (so much creamier). Proportionally, this had more honey in it than the brand we sometimes buy. More honey made it even more delicious, and the addition of nutmeg provided a brilliant complementary flavour to the cinnamon. I made this flavoured yoghurt in a deep bowl and used my immersion blender to mix the honey through the yoghurt. We then enjoyed this over mixed berries. Wonderfully delicious. Sorry Studentchef that I didn't follow your directions. This is, I think, a first for me... to use the ingredients (with the slight chage of using a different yoghurt) but ignore the directions, and thank you for sharing this recipe.
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Sorry, too much work for what I ended up with. I liked the flavor (I LIKE cinnamon and nutmeg a lot-that is what drew me to this recipe) but the yogurt was still too runny after 24 hours. I was expecting something thicker. Also, there is no way 8 oz. of yogurt is going to make 2 cups of dip :) I may try this again with a different brand of yogurt, just to see if it is more like cream cheese.
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RECIPE SUBMITTED BY
I am an Israeli-Canadian who grew up in Montreal Quebec. I love to cook, especially for family and friends, and I love to experiment with recipes and try to do different variations of the same recipe. I did do part of cooking school, but found the place stressful and all the good recipes high in fat and calories, even the good ones. I don't have a fave cookbook, but I eat kosher. I have a dream and that is to own my own B&B one of these days. I also love creative writing, and maybe I like to try make up a recipe of my own and see if I'm good at doing that.
I have to add that I do have some favourite chefs from the Food Network. They are Giada De Laurentis from Everyday Italian; Micheal Smith from Chef at Home; Jamie Oliver and everything he does; Anna Olson from Sugar; and Chef Gordon Ramsey from Hells' Kitchen and Ramsey's Kitchen Nightmares.
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