A pleasing pot of homemade yoghurt can be transformed into a pale and interesting soup, a glowing jar of labneh, a floral lassi and a moist cake It’s not as if yoghurt was invented yesterday. Around for something like eight millennia and made in much the same way it always has been, yoghurt is a basic ingredient in many cultures and cuisines. From eastern Europe and north Africa right the way across to central Asia and India, yoghurt is used widely and with endless versatility. As a dressing, a dip, a marinade, in batters, soups, bread doughs, blitzed into drinks, cakes, ice-cream and more, yoghurt, to my mind, should be the principal ingredient in any self-respecting fridge. Because I use so much of the stuff, and mostly, I have to add, in savoury cooking, I am amused by the yoghurt aisle in any supermarket. It’s predominantly sweet, fruit-flavoured – worse still, fudge, toffee, even vanilla with chocolate balls (anyone?). If I don’t make my own, it is always the plain, Greek or Turkish style I buy. It’s got to be whole for a better flavour, creamier texture and with no thickening additives. Continue reading...
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