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Sometimes the simplest recipes end up being our favorites. This yogurt fruit dip is one of those recipes. It’s so easy to make that it looks a little crazy to even call it a recipe. And since me make my own yogurt, making this yogurt bath was very easy.
Straining yogurt: whey and Greek yogurt
Have you ever noticed that when you open a yogurt container, there is usually a clear yellowish liquid on top? This is called whey. It separates naturally from the yogurt and can be stirred again.
However, if you do it intentionally strain the serum you get Greek yogurt. Yes, this is really the only difference between plain yogurt and Greek yogurt. Greek yogurt has been strained. The result is a creamier, thicker yogurt.
Whey contains some lactose, calcium and some protein and also some probiotics. It has many uses, so don’t throw it away. Because it is full of beneficial probiotics, I use it for all my lacto-fermentation recipes. Here are some ways to use it:
In addition, it can be used to acidify the soil around acid-loving plants such as blueberry bushes.
Read more about acid serum and its uses here.
Make a yogurt fruit bowl
To strain the yogurt, place the yogurt in a bag of nut milk and hang it from a kitchen cupboard. Be sure to put a bowl in it to catch the dripping serum. You may also like a mesh strainer with a bag of cheese or walnut milk and place the strainer on a bowl.
The amount of time to work hard and there really is no way to go wrong. I just strain it until it’s as thick as I want it to be, even if that means leaving it overnight. Don’t worry about making it too thick, because you can always stir in some whey again to reduce it if necessary.
Once the yogurt is strained, add a little honey and vanilla extract and you’re done! Serve with the fresh fruit you have on hand and the kids will dig into it. For some reason, telling them to grab an apple for breakfast it doesn’t appeal to them as much as sliced apples and a bowl with yogurt bath!
Creamy yogurt fruit dip
This creamy yogurt fruit dip is so easy to make. A little spicy with a touch of sweetness, it’s full of probiotics.
Line a mesh strainer with a bag of cheese or walnut milk.
Place the strainer on a bowl.
Pour the 2 cups of yogurt into the gauze and let it strain for 2-12 hours.
After straining, pour the thickened yoghurt into a bowl and add the honey and vanilla extract.
Serve with fruit and enjoy!
The strained liquid in the yogurt is whey. It has a high calcium content and can be used in lacto-fermentation to make recipes such as sauce, beet quass, probiotic lemonade and more.