Smoked yoghurt

Smoked yoghurt

By
From
Mr Wilkinson's Simply Dressed Salads
Makes
250 g
Photographer
Jacqui Melville

A recipe made for me by the cheeky chaps from The Melbourne Pantry. It came about after (my now partner) Sharlee asked if I knew someone who could smoke butter for a top British chef who was appearing at the Melbourne Food & Wine Festival. It made me think, how would smoking yoghurt be, and… well, it rocks.

Ingredients

Quantity Ingredient
250g greek-style yoghurt
1 handful woodchips, (suitable for smoking; I like apple or hickory chips)

Method

  1. Line a cast-iron wok with a double layer of foil. Scatter the woodchips in the middle, then place a wire rack on top.
  2. Put the yoghurt in a small metal bowl, then set it on top of a slightly larger bowl that has ice in it. (This will prevent the yoghurt curdling during smoking.)
  3. Place the wok over a high heat and get the woodchips smoking. Set the ice bowl (containing the bowl of yoghurt) on the rack. Place a tight-fitting lid on top — or you could also use a large bowl turned upside down as a lid.
  4. Smoke over a high heat for 5 minutes. Turn off the heat, remove the lid and carefully remove the yoghurt bowl.
  5. Whisk the yoghurt back together, transfer to a fresh bowl, then cover and refrigerate until required. The smoked yoghurt will keep for 7–10 days in the fridge.

Note:

  • It can be good to do this outside using a small portable gas cooker, as it gets pretty smoky inside!
Tags:
salad
salads
vegetables
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