Prep 10 mins
Cook 12 hrs
I made this for a Christmas/Hanukkah party. It's the most simple thing you can make and it takes almost no time to prepare. The measurements of the nutmeg and cinnamon have now been changed to a lesser amount. For those who would like to add more (or even less) can still do so. I should mention, because I haven't before, that this dip goes well with any fruit platter or salad, or on top of a fruit cereal. Or you can use it with any other fruit based dish.
- Line a strainer with cheesecloth, (a j-cloth will also do, but I used the cheesecloth), and put it over a bowl.
- Pour all of the yogurt into the strainer. Be careful there is enough cheesecloth to cover the strainer or you might lose some of the yogurt.
- Put it in the fridge, and let it sit for 12-24 hours. Depending on how quickly the liquid drains (the liquid is called whey) it might be as short as 12 hours or as long as 24. For me it took about 14 hours.
- Put the yogurt in a smaller bowl or container. It should have the texture of cream cheese. Add the honey, cinnamon and nutmeg. Mix well.
I used plain yogurt and it was interesting to see how the whey dripped to the bottom of the container. After 15 hours I was left with a looser consistency then cream cheese. I opted to use it like that and the flavor was yummy even though it took a long time to get the end result. I chose to spread it on a cinnamon raisin bagel which was very enjoyable. Made for Veg 'N Swap tag.
I drained Nancy's plain yogurt first then stirred in the other ingredients. Delicious with apple and strawberry slices! I licked the bowl clean, too! Reviewed for Veg Tag/April.
The ingredients in this are very similar to a commercially available brand of yoghurt - King Island Yoghurt - which we buy occasionally and always enjoy, usually in place of cream on desserts. So when I spotted this recipe, I just had to try it. Now my confession! I had my ingredients together and only then read first the reviews and then the directions: an odd way to approach any recipe I know but that's what I did this time. And I obviously just hadn't even registered the word "dip" in the title. I was daunted by the difficulties the three reviewers had encountered so, with my ingredients assembled, I decided to simply combine them to make the flavoured yoghurt that I'd assumed I was going to be making. I hope that this wasn't a cop out. If it was, it was a truly delicious cop out! I used Greek yoghurt (so much creamier). Proportionally, this had more honey in it than the brand we sometimes buy. More honey made it even more delicious, and the addition of nutmeg provided a brilliant complementary flavour to the cinnamon. I made this flavoured yoghurt in a deep bowl and used my immersion blender to mix the honey through the yoghurt. We then enjoyed this over mixed berries. Wonderfully delicious. Sorry Studentchef that I didn't follow your directions. This is, I think, a first for me... to use the ingredients (with the slight chage of using a different yoghurt) but ignore the directions, and thank you for sharing this recipe.