Greek-style yoghurt has already been strained to remove some of the liquid content, but you might be surprised at just how much juice you can still squeeze out of it – there’s a good cupful of flavourless water in every 500g tub. After you’ve got rid of that stuff, the yoghurt takes on a completely different texture, becoming richer, thicker and creamier.
This recipe replaces the unwanted liquid with with honey and a saffron infusion. Much nicer.
Continue reading Greek yoghurt, honey, saffron and pistachios