I use 2 big regular (not low fat) Dannon yogurts
and 1 regular Sour cream.
Drain the yogurt, then tie it up in cloth and wrap
with news papers, put some heavy weight on it and
leave it for about 4-6 hours. I usually change
the newspapers a couple of times and also stir the
yogurt to bring still wet areas to the top.
Once it is completely dry, use the food processor
to mix the yogurt, sour cream and sugar (I just
gueestimate the sugar, generally 2 to 2 and 1/2
cups). You can mix Kesar or/and Cardamom while
beating up the yogurt. Lastly sprinkle some nuts
if you want on top. refrigerate a couple of hours
before serving.
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