As a young man, decades ago, I spent a summer hiking around Crete. The first Greek words I learned -- and very quickly, for good reason, as you well know -- were "Thaithalo yiaourti meta meli, parakalo". Every morning, or my day would be ruined! What I would give today to taste again that wonderful yogurt (with the cream on top as you describe), smothered in that dark, mountain sweet-bitter honey.
Brings back wonderful memories of eating this traditional yogurt in a clay pot on my cousin Yannis's terrace in Athens alongside yemista, potatoes and dolmades. Bliss.
Hello Ms. Kremezi, thank you for the amazing article! Would the traditional yogurt-makers place their yogurt in the clay pots after preparing it? And would they strain it at all?
As a young man, decades ago, I spent a summer hiking around Crete. The first Greek words I learned -- and very quickly, for good reason, as you well know -- were "Thaithalo yiaourti meta meli, parakalo". Every morning, or my day would be ruined! What I would give today to taste again that wonderful yogurt (with the cream on top as you describe), smothered in that dark, mountain sweet-bitter honey.
Brings back wonderful memories of eating this traditional yogurt in a clay pot on my cousin Yannis's terrace in Athens alongside yemista, potatoes and dolmades. Bliss.
What a terrific yogurt tutorial, Aglaia. I sure wish we had sheep’s milk yogurt on Kauai.
Hello Ms. Kremezi, thank you for the amazing article! Would the traditional yogurt-makers place their yogurt in the clay pots after preparing it? And would they strain it at all?