On Tue, 31 Jul 2007 17:05:33 -0600, "Janet B." >
wrote:

>
>"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
>

i sometimes have difficulty finding an eight-ounce carton of plain,
full-fat yogurt at the store. larger sizes are easier.

your pal,
blake