For this saffron
yoghurt recipe you need
3 cups fresh Plain
Yogurt ( page 186 )
large piece of cheesecloth or a clean white handkerchief
1 cup heavy cream, whipped
½ teaspoon saffron threads, soaked in 2
5 to 6 tablespoons honey or confectioners' sugar
2 tablespoons slivered pistachio nuts
the yogurt into the cheesecloth and tie the ends
over the sink for at least 8 hours; the longer
it hangs, the thicker the yogurt becomes. A lined
funnel placed over a vessel serves the same purpose.
the liquid has thoroughly drained off, mix the
thick yogurt with the whipped cream.
the saffron mixture, sugar and most of the pistachios.
in a beautiful bowl, garnished with the remaining
on this saffron yoghurt recipe
Yogurt is an ideal
summer food because yogurt is cooling and has
a regenerating effect on the system.
In winter, yogurt's
cooling effect can be balanced with the help of
warming spices, such as nutmeg, saffron, cinnamon,
ginger or cloves.