It's love at first sight: a lightly toasted olive oil-drizzled baguette topped with caramelized roasted tomatoes, and finished with a schmear of tangy cheese made from yogurt. There are a hundred and one ways in which we can imagine enjoying this recipe from our latest cookbook obsession, the aptly named Yogurt by Janet Fletcher. Far more nutrient-dense and easy on the waistline than its conventional counterpart, yogurt cheese isn’t really cheese at all, but yogurt that is thickened to a soft, cream cheese-like consistency. This is a fantastic recipe to have in your toolbox as a healthier, low-fat alternative to sour cream or cream cheese - just be sure to make extra, since you'll want to slather it on everything. Our suggestion? Try it with Fletcher's ridiculously amazing roasted tomato bruschetta - then let your imagination run wild! I often drain yogurt, especially homemade yogurt, even if only for an hour. Draining dramatically improves the texture, making any yogurt thicker, creamier, and more mellow by removing whey. Draining also extends the yogurt’s life by removing water and lactose. Reducing the yogurt’s lactose deprives bacteria of their food source. And if you are lactose-sensitive, you should find drained yogurt more digestible. This creates a "yogurt cheese" that can be used in countless recipes, like the bruschetta below. Enjoy! [olists num=2] [olists num=1]
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