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One of the best things I did during my senior year of undergrad is work at a European foods store at the West Side Market. 8am my first day, they slapped an apron on me and sent me into a crowd of cheese-seeking customers. The restaurant that usually brought us lunch ran behind, so at about 3pm one of my bosses shaved some salami, havarti, and bread, grabbed whole milk Fage out of the fridge, and set up a table in the basement office so I could eat.
I’ve had few experiences more sensual than those 10 minutes alone in the basement below the store. That Fage…oh my god. Imagine eating your childhood idea of a thick, fluffy cloud. Then add a bittersweet tang. Yogurt heaven.
I started doing the homemade yogurt thing last year, and soon after that learned how to strain the yogurt through cheesecloth to reproduce that thick Fage texture (it’s usually smoother than it looks in the picture). I’m not sure how food safe this is, but I’ve become lazy and now just strain through paper towels. I beg of you, even if you’re not going to buy a yogurt maker, try straining some plain store-bought yogurt. I use it as cream cheese on bagels, as a replacement for sour cream, as the base for tzatziki, or straight up with some honey.
Ingredient (is this recipe cheating?)
3 cups plain yogurt (store bought…or make your own)
