Gregory L. Hansen wrote:
> I made a salad of cut vegetables with plain yogurt for a dressing,
with
> some glops on top from emptying the carton. But I didn't get to it,
so I
> stuck it in the fridge and ate it the next day.
>
> The next day it was watery and gooey at the bottom, and the yogurt
glops
> on top were unexpectedly rich and thick, and bursting with sweet
yogurty
> goodness.

Eastern Europeans make a few appetizers with strained yougurt and some
of those are quite delicious. They put the yougurt on a cheese cloth
and tie it into a bundle and then let it drain overnight (tie it to the
kitchen faucet and let it drip into the sink). The drained yougurt is a
bit like mascarpone cheese - very creamy. A good appetizer it to
combine this with fresh english cucumber (peeled and julienned or even
grated into thin strips), crushed nuts and some garlic. I would use
plain, original (as in all the fat is in there and that's why it tastes
great) yougurt. Dannon had a good one but I haven't seen that in
forever - only flavoured stuff now. There are good local brands in WA
State.