Dee Dee wrote:

> "Janet B." > wrote in message
> ...
>
>>"Joseph Littleshoes" > wrote in message
...
>>
>>>Janet B. wrote:
>>>
>>>I hesitate to mention my cucumber sauce cause its the same, from my head,
>>>its just a peeled, seeded cucumber, squeezed of as much water as one can
>>>and pureed with garlic, lemon juice, plain yoghurt and salt & pepper, an
>>>optional choice is a bit of buttermilk, gives a nice tartness to the mix.
>>>
>>>I got it from a local "eat a pitta" place where it is served with falafel
>>>and humus. I will serve it with fish and sometimes use it as a salad
>>>dressing.
>>>--
>>>JL
>>>
>>
>>Why hesitate? I'm going to plant that idea in my mind for summer when I
>>have more cucumbers than zucchini. It sounds as though it would make a
>>good salad dressing, dip, sandwich spread. It sounds yummy. Thanks --
>>Oh, do you use one of the thicker yoghurts like Greek or are you using
>>just plain whatever yoghurt?
>>Janet
>
>
> Just strain the yoghurt if you want a thicker yoghurt.
> I've tried to taste the difference in yogurt I've made with regular plain
> yogurt and the Greek yogurts from TJ's, and we can't tell any difference.
> Actually it only takes 20 minutes to strain it. 1-2 hours depending on how
> dry you want it.
> Dee Dee
>
Im glad you mentioned that i mean to do it but have not tried it yet.
--
JL