Tourlou Tourlou Frittata and Strained Yogurt
Leftover tourlou tourlou? Make a frittata.
Tom was working late the other day and his work provided dinner for him, so I was on my own. I was too lazy to make a full meal, so I took the last of the tourlou tourlou, added 2 beaten eggs and a splash of milk and made a mini frittata. Then I sprinkled it with some feta cheese and stuck it under the broiler. A delicious Greek twist on this Italian classic.
Also, this is not particularly related to this post, but I thought I would share anyway, seeing as my commentary about the frittata was a little shortish and, well, dull (not that I am promising riveting commentary below). I love Greek yogurt. I think it's one of the best things on the planet. It's so tart and creamy. It's just unmatched by any other yogurt. Even the fat free variety is totally indulgent. But the thing about it is, it's expensive. And with prices on pretty much everything continuing to rise, I can't always justify buying the yogurt that costs 3 times as much as the other yogurt.
So, I've been trying to alternate between Greek and regular. Now, I normally only strain yogurt if I am making something like tzatziki but I decided to strain my plain yogurt this time because the texture of regular fat free yogurt when you are used to Greek is more than a little offputting. And by offputting, I mean, pretty nasty.
So I strained the yogurt overnight (that's a strainer lined with a cheesecloth, over a bowl)...
and the next morning, this is what I found in the bowl.
Ick. No wonder I can't get behind this stuff. Mind you, this was after I already poured off the liquid at the top and had already eaten a serving earlier in the day. Anyway now that it's strained, it's much better. It's still not Greek yogurt, but it's better than the runny tasteless mess I had the day before.
Comments
This would with a salad would fix me up fine.
Store bought American yogurt just isn’t really… well… yogurt. It has so much unhealthy garbage in it – especially if you buy the individual gelatin laden individual ones. If you make it at home with whole milk you’ll get a wonderful real tart creamy yogurt and not expensive at all. I’ve made it that way and also with powdered milk which helps thicken it up some. Technically strained and solidified yogurt is cheese, but it’s more the consistency of cream cheese just better for you. But making yogurt and cheese are fun experiments. I hope you figure out how to make the Greek yogurt at a better price.
I am so with you on the Greek yogurt. I just can't stand the regular kind, unless I get a stonyfield flavored one and treat it like dessert!
When my husband and I found the Greek yogurt we never went back to anything else. You are right about the fine 'mouth feel' ...and the nastiness of some other yogurts...so many of them of over-the-top sweet.
We each eat one small container of the zero percent fat Greek yogurt every morning with granola and fruit, and a few nuts. It is the only breakfast combo that really holds us until lunch. I feel life is short ...and we are retired. We are not going to gambling casinos or taking cruises. So I am willing to tolerate the costs and cut elsewhere. I did understand that they now have a factory in New Jersey...when we first bought it, it came right from Greece. I like what you did for your dinner....and your food photos are just wonderful.
What a great idea for leftovers!! Love it! Strained yogurt is a fave of mine (lubne is what we call it) on anything! I've never tried it with eggs. Noting to self to try that next time. Thanks!
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Looks great!
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