Thicker Garlic Yogurt 

I've made other garlic yogurt recipes before but I did a something different the other day that was a big hit with my friends.  I made it thicker and added Greek oregano.  Let me just jump right to it.

HERE'S ALL I DID WITH

• 1 (32 ounce) container of plain yogurt
• 1 to 2 garlic cloves crushed
• juice of half lemon, 2 to 3 teaspoons
• 1/2 teaspoon dried Greek Oregano
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper

First, I wet a small tea towel and squeezed it dry, then laid it in a wire mesh strainer.  Sat the strainer over a medium size bowl. Placed the yogurt in the cloth, covered and refrigerated for about 2 or 3 hours. (I lost track of time.)

At this point, the yogurt becomes VERY thick, almost like a soft goat cheese..mmm goat cheese.  Anyhoo.

Plop the thick yogurt into a container that has a lid.  If you like a little garlic flavor then, add one crushed garlic clove.  If you're looking for eatable mosquito repellent, then crush 2 garlic cloves.  I prefer eatable mosquito repellent.

Add the remaining ingredients, lemon juice, Greek oregano, salt & pepper, stir well, and cover with lid.

The yogurt and spices need time to get their mojo on, at least an hour.  The longer they have together, the stronger the flavors become.  The next day is completely different from the first hour.  And you can't tell anything in the first minutes after mixing, except that your salt is right.  So be patient, Grasshopper.

______________________________________

Now you can use this as a dip with Homemade Pita Bread.

It's creamy garlic-ness is wonderful as a spread on the Olive Oil Bread from Artisan Bread in Five Minutes a Day.

OR I just used it in place of the sour cream in my Creamy Biscuits recipe.  The garlic comes through the biscuit without leaving a heavy garlic taste in the mouth.  We ate them for breakfast, lunch and snack, all in one day.