Do your kids like to eat food with dip? Or would they rather just eat the dip?
That usually makes me crazy, but I let them finish off a bowl of this Cinnamon Yogurt Dip with just a spoon.
Its yummy on apples and graham crackers . . . or straight off the spoon. Fingers work too!
Not sure if I can really call it a recipe since I’m not giving you exact measurements.
Don’t let that scare you away – I don’t think you can mess it up.
Here’s a list of ingredients and some suggested amounts. . . mix it all up until it tastes good to you!
Ingredients for Slightly Cinnamon Yogurt Dip
- thick yogurt cheese** – about 3/4 to 1 cup (instructions below)
- honey (we like local, raw honey) – 1 or 2 tablespoons
- vanilla – a splash, maybe half a teaspoon
- cinnamon – two big dashes, more or less
Mix well, taste and add more of anything you think it needs.
**You could substitute Greek style yogurt but it won’t be quit as thick.
How to Make Yogurt Cheese
- Line a fine mesh strainer with a coffee filter.
- Pour about two cups plain (unsweetened) yogurt into filter lined strainer.
- Allow to strain for an hour or two.
- Whey will collect in the bowl and should be emptied periodically.
- You want at least a cup of whey to release.
- You can now use the resulting “cheese” or place it all in the fridge overnight and allow more whey to release for an even thicker cheese.
- Save the whey!
- Store both yogurt cheese and whey in refrigerator until ready to use.
My original goal, years ago, in straining yogurt was to get whey that I could use for baking and soaking grains. Cinnamon Yogurt Dip came about because I had yogurt cheese that needed to be used!
I don’t mind eating the extra thick yogurt. Most of the kids, however, prefer not to eat “that chunky stuff,” and they say it with their lips curled up in disgust. (They’re really aren’t any chunks in it!)
They don’t even ask what I put in the dip! They just make it disappear very quickly. Even the avowed yogurt hater devours it.
Ways to Use Whey
Bread – this is how I use it most often; makes the best bread ever!
Baking – can be substituted for water or milk in pancakes, muffins, tortillas, biscuits and more.
Smoothies – use as part of the liquid for a nutrition boost
Soaking Grains – a couple tablespoons can help make things like oatmeal, granola, and flour based baked items more digestible
Lacto-ferment Fruits and Vegetables
Make Lemon Whey Pie – this looks delicious and has been on my list to try for a while
For Animals – dogs, cats, chickens and pigs will drink it if you don’t want to!
For Plants – dilute and use to water plants as a mild fertilizer
Have you ever strained yogurt? How do you use the yogurt cheese and whey?