Strained Yogurt with Honey and Walnuts
This is a breakfast of texture and temperature. The goal is to balance the sharp, clean acidity of thick, strained yogurt with the heavy, floral viscosity of raw honey, using toasted nuts to break the creaminess.
The quality of the dairy determines everything.
Use a Greek-style yogurt that is thick enough to hold a spoon upright without it leaning. If you can only find a thinner variety, line a sieve with a coffee filter or cheesecloth and let it drain in the fridge for an hour.
- small bowl
- spoon
- heavy-bottomed skillet
What goes in.
- 1 cupstrained Greek-style yogurt
- 2 tbspraw wildflower or thyme honey
- 1/4 cupwalnut halves, raw
Releasing the walnut oils
Do not skip heating the walnuts in a dry skillet over medium heat for two minutes. You are looking for the point where the air begins to smell distinctly nutty and the oils come to the surface, which provides the necessary counterpoint to the cool yogurt.
The method.
Toast the walnuts
Place the walnuts in a dry pan over medium heat. Shake the pan frequently. Remove them from the heat the moment they turn a shade darker and become fragrant.
Prepare the yogurt
Spoon the yogurt into a bowl. Use the back of your spoon to create a circular furrow or deep indentation in the center.
Assemble
Pour the honey into the indentation you created. Scatter the toasted, cooled walnuts over the top.
When it doesn't go to plan.
If your honey has crystalized, place the jar in a bowl of hot water for a few minutes before pouring.
Add a pinch of sea salt over the top to make the contrast between the sweet honey and tart yogurt stand out.
Keep the walnuts in large pieces rather than chopping them; the crunch is more satisfying that way.
The ones that keep coming up.
Can I use flavored yogurt?
It is better to start with plain. The added sugar and artificial flavorings in pre-sweetened versions mask the natural profile of the honey.
What if my yogurt is too tart?
Increase the amount of honey slightly, or stir in a teaspoon of heavy cream to mellow the acidity.
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