"Dee Dee" > wrote in message
...
>
> "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
If I'm lucky, I can find plain yoghurt at one of the stores. It seems
everyone wants a flavor.
Janet