The Lemongrass

The Balkan-style yogurt is the yogurt nobody loves. If you look at the long, horizontal stretch of the dairy chiller, the Balkan corner is always well stocked. Common people are magnets for those yuppy yogurts with sunshine commercials and attractive packaging, designed to mask the crap and sugar lurking inside the jar. Most dairy products use modified milk ingredients, partially skimmed milk, and a chuck-load of Hieroglyphics or Sanskrit unknown to your vocabulary... unless you have a PhD in Omnipotence. I think that explains why there's a new breed of milk and whatsoever allergies in this generation, because the body can no longer identify the kind of food we eat, or if it is even justifiable to call it food. Our body is on high terrorism alert all the time, just like the USA. The only difference is... it is telling the truth.

Plain Balkan yogurt doesn't promise you a taste of heaven, but it is somewhat a diamond in the rough. It is very flexible and can be used in many ways, even as part of a meat casserole in Indian and Mediterranean cuisine. I also make sure to get the highest fat content (available is 6%), because I don't buy low fat. Not now, not ever.

Here are some simple ideas on how to get the best out of your plain yogurt.


Homestyle Fruity Yogurt

Plain yogurt (the purest you can get)
Maple syrup (preferably Medium flavor)
Fruit jam or spread
Real fruit pieces

Mix all together and you get your own homemade, stirred yogurt, just like store-bought.


Palestinian Cucumber Yogurt Side dish

Plain yogurt
Cucumber (diced or minced)
1 clove garlic (mashed)
dash of salt
1 tsp dried or fresh mint leaves
dill

Mix all the ingredients in a bowl. Adjust spices according to your taste.

You can also use your plain yogurt as salad dressing like this.

If some of the ingredients are not available, you can always substitute it with anything compatible in your kitchen, just use your creativity and imagination *wink*.