"Joseph Littleshoes" > wrote in message
.. .
> Janet B. wrote:
>> "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
>
> I use a traditional plain yoghurt, it is sold as a whole milk "Bulgarian"
> yoghurt that uses the countries name in its product title but is made in
> the US.
>
> http://www.whitemountainfoods.com/bulgarian_yogurt.htm
> --
> JL
I love the whole milk yoghurts. It means a trip to the food co-op to get
it. It is hard to get just plain yoghurt these days, everything is flavored
with something or other. Thanks
Janet