Guest Author - Katherine O. Huether

You may notice that a lot of Greek recipes call for yogurt. But it is important to understand that Greek yogurt is a completely different food product than what you find in other countries. In the United States, yogurt is thin, slightly tangy, and given substance by additives such as gelatin. In Germany, yogurt is similar in flavor to Greek yogurt, but not the same texture. German yogurt is a little thinner.

What sets Greek yogurt apart is that it is thick and creamy and has a fresh, creamy taste. But, this texture is not at the expense of fat. It is possible to get low fat or even non fat Greek yogurt that still maintains that creamy taste and texture. This is why when you cook Greek food that calls for yogurt, it is really worth your while to find the real thing.

You can purchase Greek yogurt from some gourmet food shops, health food stores, and even some super markets. If you live in an area where there is a thriving Greek community, it will be easier to find Greek yogurt. If you can’t find Greek yogurt and you want something that is similar in texture, just take regular yogurt and strain it through some cheese cloth until a lot of the moisture is drained out. The product that results is similar, but still does not have the same flavor. But, it is close.

Tzatziki Recipe

Tzatziki is great served with slices of Greek bread or as an accompaniment for dolmades. You can also thin it out with some lemon juice to make a refreshing salad dressing. Garnish with a little Greek oregano or fresh parsley.

1 cup Greek yogurt
¼ cup English cucumber, chopped
4 cloves garlic, peeled and chopped
Salt and pepper to taste

Combine all of the ingredients in a small dish. Cover with plastic wrap and store in the refrigerator at least one hour. This gives the flavors a chance to combine. Storing it overnight is ideal.

Yogurt with Honey and Walnuts

When I went to Santorini, one of the little restaurants in Oia brought this out for dessert. Greek honey is flavorful and a wonderful compliment to the yogurt and almonds. If you can’t find Greek honey, try a local, unpasteurized honey for the best flavor. I also like to serve this for breakfast.

Serves 2

1 cup Greek yogurt
¼ cup honey
½ cup walnuts, shelled

Spread the yogurt onto a serving platter. Drizzle with honey and then sprinkle on the almonds. Serve with two spoons and garnish with a sprinkle of cinnamon.