Yogurt sour cream

Yield: 1 Servings

Measure Ingredient
\N \N Plain yogurt*
\N \N Extra virgin olive oil

*Dannon brand or other plain yoghurts that do not have gelatin added as a thickener. Place in a sieve lined with damp muslin and drained in the refrigerator - In 4 to 6 hours the yoghurt will loose at least half it's volume. To each 8 oz of strained yoghurt - whisk in about 1 Tbl. of extra virgin olive oil - to take off the edge and give the yoghurt a beautiful creamy texture - This is a great substitue for sour cream.

Recipe By : CHEF MCH

From: Emory!a4450gh.Esr.Hp.Com!garhow@sdate: Tue, 15 Mar 94 17:03:06 Est File

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