House Greek Yogurt Recipe

Inspired by Manoli's

Time15m

Serves1

local honey, seasonal topping

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Whip and season the yogurt
Place the full-fat Greek yogurt and optional skim/low-fat yogurt (if using to lighten texture) in a medium bowl. Whisk vigorously for 30–60 seconds until smooth and slightly airy. Add the kosher salt and whisk another 5–10 seconds to incorporate. Tasting now will allow you to adjust salt to bring out the yogurt's flavor.

2
Sweeten and brighten
Stir 1 tablespoon of the local honey into the yogurt to sweeten; reserve the remaining honey for drizzling. If using, fold in the lemon zest gently. Adjust sweetness by adding up to the remaining 1 tablespoon honey to taste. The yogurt should be smoothly sweetened but not syrupy.

3
Prepare seasonal fruit
If using berries, leave whole or halve large berries. If using stone fruit, pit and slice into thin wedges. If using citrus, segment or thinly slice. Measure about 3/4 cup total and lightly toss with a teaspoon of honey (optional) to macerate for 5 minutes if you want extra juiciness.
4
Toast nuts/seeds (if not pre-toasted)
In a small dry skillet over medium heat, toast the chopped nuts or seeds for 2–4 minutes, shaking the pan frequently, until fragrant and lightly golden. Transfer to a small plate to cool so they remain crisp.
5
Assemble
Spoon the sweetened yogurt into a serving bowl. Drizzle the reserved tablespoon of honey over the top in a ribbon. Arrange the seasonal fruit on one side, sprinkle the toasted nuts or seeds and optional granola over the other side for texture. Finish with optional microherbs or mint leaves for color. Serve immediately.