Strained yoghurt

Hangop is a traditional Dutch dessert made from the rich, creamy curds of yoghurt after the whey has been drained by hanging the yoghurt in a cloth.

Makes 450g.

Strained yoghurt

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Preparation method

  • Rinse a cheesecloth or tea towel well in cold water.
  • Place the cloth over a large bowl and pour in the yoghurt.
  • Tie the cloth closed and hang the resulting bag on a rack over a bowl in a refrigerated area.
  • Leave suspended for at least 8 and up to 24 hours. The whey (liquid) will drain out, leaving a creamy, rich yoghurt that can be used as a base for sweet or savoury dishes.
  • The whey can be used as a basis for other components, e.g. beurre blanc.

Serving suggestions

  • As a base for a dessert. Usually with vanilla, sugar and cream added.
  • As the basis for a cold crème. Try adding black pepper, olive oil and garlic.
  • Use in a composition with components of red fruit, berries, and citrus fruit.

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