Greek yogurt; vanilla yogurt with clove and others, final verdict

It worked out quite well. Here’s the final recipe

2 pound tub of Mountain High low fat vanilla yogurt
2 “pinch” measuring spoons clove
1 “pinch” measuring spoon allspice
1/2 teaspoon cinnamon
1 “pinch” measuring spoon cardamon

Not a very useful recipe since the “pinch” measuring spoon is not a standard measure.

Sometimes I think the clove is too pronounced but then other times I think it’s fine. The other spices have blended together and the clove sort of pokes its head out from the crowd. But not in an annoying way.

My next experiment will be with tamarind.1 My local FoodMaxx has tamarind pods in its bulk bins so I bought a bunch today. I’m not sure if I processed them correctly; I peeled off the outer hard shell and threw that away then broke up the inner pieces of sticky gunk and used enough pieces to just cover the bottom of a saucepan and added just enough water to cover them then brought it to a boil then turned it down to a low simmer, put on the lid and let it simmer for 30 minutes. Then I let it cool down. Then with my fingers I worked through the soft pulp and fished out the seeds and tossed them. Then I pushed the pulp through a strainer and put it in a small jar and it’s sitting in the fridge.

(Jump to my introductory Greek yogurt entry if you’re wondering what I’m doing. You may also want to read my Greek yogurt flavor ideas entry.)


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