Quick and simple

This one is for all those guys out there who think that cooking is difficult. One of my most favorite desserts proves the contrary. It consists of two ingredients and takes you about 15 seconds to prepare. It’s as simple as it can get. But then again, there’s a lot you can do wrong.

I am talking of yoghurt with honey. Sounds boring? I don’t think so. Yoghurt with honey is incredibly delicious, but only, if you use the best quality yoghurt and honey you can find. That’s the point. If you add ten different spices to a dish, you can easily hide mediocre ingredients. But if you eat the plain stuff, even the most subtle quality differences will become evident.

I only use Turkish or Greek strained yoghurts for this dessert. This is yoghurt which is concentrated through a cheese cloth. As part of the liquid (whey) is removed, the yoghurt gets a thicker texture and richer in fat. The final product usually contains about 10 % of fat.

I don’t know why so many people are afraid of fat. Let me assure that nobody will become overweight just by eating yoghurt with 10 % fat. The reasons underlying obesity are far more complex. But this is a different topic. I’d like to talk more about flavor. The flavor of dairy products is largely determined by their fat fraction. Water soluble compounds (derived from carbohydrates and peptides) do contribute to flavor, but only to a lesser part. Just give it try and have a glass of whole milk next to a glass of skimmed milk (a.k.a. “fat-free milk”). It’s hard not to taste the difference.

Then try the Turkish strained yoghurt with 10 % fat and you will know why I consider this particular yoghurt the only one suitable for such a straightforward dessert like yoghurt with honey. If you are in the mood of experimenting, go on with yoghurt made from sheep milk or even goat milk. I find these yoghurts more exciting than the usual cow milk ones, but I admit that it’s probably not everyone’s cup of tea.

Now, let’s talk about the second ingredient of this dessert: honey. It contributes sweetness and additional flavors. However, be careful. If you use too much honey, its sweetness will overwhelm the slight acidic taste of the yoghurt. This is not what you want. So, use the honey reluctantly.

However, this means that you should choose one with a strong and characteristic flavor. Thyme honey is classic. Lavender honey is great, too. Or even fir honey, if you like its really intense flavor. But I would not choose a mild acacia honey, for example.

Yoghurt with honey

Serves 1:
150 g yoghurt
1-2 tsp. honey

In a mixing bowl, vigorously whisk the yoghurt. This should give the yoghurt a nice creamy texture. Than, pour it into a small bowl or glass and sprinkle the honey over it.

If you like, you can add some coarsely chopped nuts. I don’t.

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