Since I make yoghurt, I like to use it in place of other dairy products where I can. I strain the fresh yoghurt through a coffee filter paper to drain off the whey, leaving it for varying lengths of time to produce different thicknesses. This is essentially labneh, or yoghurt cheese. Only straining the yoghurt briefly makes a thick Greek style yoghurt and leaving it for a good 24 hours gives a good thick cream cheese substitution. Somewhere in between lies what I use for sour cream.
I wanted to make a light but tasty nibble to take advantage of the baby carrots and radishes in the vegetable box. I wanted something that had some body but nothing too rich or heavy. And I wanted to use some more of the Balmain & Rozelle spice mix ; just the thing to mix with some thick strained yoghurt and serve with the vegetables.
1/2 cup thick strained yoghurt
2 teaspoons (approximately) of your chosen spice mix. This could be garlic and fresh minced herbs, a favourite sauce, a selection of dry spices or for the easiest option a preblended spice mix.
Mix the yoghurt well with enough of your chosen flavour to suit you. Leave to rest in the fridge for an hour or so, then serve!
This could be served as a dip for crudités, or served as composed bites as shown in the photo above.