Yoghurt With Honey Recipe
Our own strained yoghurt with thyme honey from Kythira
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Ingredients
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Yoghurt
Toppings & Finish
Method
Yoghurt
Check consistency
If your strained yoghurt is very thick (cheese-like), place it in a bowl and stir gently. If you prefer a creamier, spoonable texture like served in restaurants, fold in up to 1/4 cup plain whole-milk yoghurt a tablespoon at a time until you reach a smooth, velvety consistency. Avoid overmixing — you want it creamy but still structured.
Chill (optional)
If the yoghurt is at room temperature, chill in the refrigerator for 15–30 minutes so it is cold but not rock-hard. Cold yoghurt holds shape better when plated.
Plate the yoghurt
Spoon 1 cup of the prepared strained yoghurt into the center of a shallow serving bowl. Using the back of the spoon, create a shallow well or gentle swirl in the center to hold the honey.
Toppings & Finish
Add honey
Drizzle 1 to 1 1/2 tablespoons of thyme honey into the well you made in the yoghurt. For each serving use about 1 to 1.5 tablespoons; reserve the remainder to offer extra at the table.
Finish with oil and nuts (optional)
If using, drizzle 1/4 teaspoon of very mild extra virgin olive oil over the honey and yoghurt for a silky mouthfeel. Scatter 1 tablespoon of toasted walnuts or chopped pistachios over the top for crunch and a contrasting flavor.
Season lightly (optional)
Sprinkle a tiny pinch of freshly cracked black pepper over each serving if you want a subtle savory lift that complements the thyme honey. Serve immediately.
