Greek yogurt is the latest craze in the dairy aisle, and rightfully so: it’s thicker, creamier, and tastier (in my opinion, at least) than standard yogurt. In large part, that’s because it’s double-strained instead of single-strained, which means more of the whey drips out, leaving a more concentrated, full-bodied yogurt behind. Another difference is that [...]
Continue reading about Turning Yogurt into Cream Cheese…and Dipping In!
Originally, the idea of an alfredo entailed simply tossing fresh pasta with cheese and enriching the dish with a touch of butter and cream and a sprinkling of salt. Fresh herbs and tomatoes — or whatever else was seasonally available — were easy add-ins. But in American kitchens, the term alfredo has come to mean [...]
Lately, I’ve been wondering what would happen if I re-strained strained Greek yogurt (the double-straining it goes through initially is what makes it thicker and creamier than the standard American variety). Logically, I figured, it would get even thicker and turn into some sort of a queso fresco or farmer’s cheese. I snipped off a [...]
