When summer rolls around, Mother Nature has this habit of providing an awful lot of deliciousness close to home. Mulberries, blackberries, raspberries, cherries and strawberries all grow wild nearby and, while they aren't often available in large amounts, I find a little goes a long way. Especially when you pair them with the right ingredients.
What are the right ingredients? For me, it's Greek-style yogurt and a drizzle of honey. And rather than buy expensive Greek yogurt in the store, I pick up less expensive plain yogurt and strain it to make my own. Even when you figure in the volume reduction, it's still a great deal. And I simply set my yogurt up in the evening, refrigerate it overnight while it strains and enjoy thick, rich yogurt with fresh berries and honey in the morning. I've been picking wild blackberries and they make a fantastic and beautiful addition. It's a perfect breakfast and, for me, a sign that summer has arrived.
- Strainer or colander
- Coffee filters
- 1 medium-large mixing bowl
- Full-fat, low-fat, or fat-free yogurt, plain unflavored
Line the strainer or colander with coffee filters, making sure there's an even layer of filters over the base of the container. Place the colander or strainer in the mixing bowl and pour the yogurt over the filters.
Place the bowl containing the strainer/colander in the refrigerator and allow to drain for 2-3 hours or overnight. The yogurt should be about as thick as sour cream. Straining will reduce the volume of the yogurt by about half, so plan accordingly. Fat free or reduced fat yogurt will work, but will not get as thick as full-fat yogurt.
- Preparation Time: Overnight
- Yields: 2 cups (If using 1 quart of yogurt)