Recipes

Yoghurt-Herb Spread

Ingredients:

1 pot of 740 gram Clearwater’s Cream-Top Yoghurt
1 garlic cloves, crushed
½ lemon, juice only
½ teaspoon salt
2 tbsp fresh mixed herbs (e.g.; mint, parsley, chives, oregano, rosemary, whatever……anything goes) chopped.

Method:

Drain the yoghurt overnight. (To get best draining don’t stir the yoghurt, use a knife to cut the yoghurt in 1-2CM squares (like curds) before emptying the pot in a kitchen sieve. Set the sieve in a bowl so the whey can be collected)
Chop the fresh herbs finely.
Place garlic, lemon juice, salt and herbs in a bowl. Add the drained yoghurt, and mix well.
Serve spread on bread, crackers or as a dip.
If kept in the fridge this will keep easily over a week