Tangy Whipped Yogurt with Honey-Muddled Red Raspberries and Sumac
Prep time: 
Total time: 
Yield: 2 servings as breakfast or dessert or 4 servings as part of an appetizer spread
 
Tangy Whipped Yogurt with Honey-Muddled Red Raspberries and Sumac is a refreshingly sweet and tangy way to dress up yogurt for breakfast or a light dessert.
Ingredients
  • 16 oz (450 g) yogurt (use sheep or goat’s milk yogurt instead of cow’s milk yogurt for even more tang)
  • 3 oz (85 g) red raspberries
  • 1 tablespoon raw, local honey
  • 1 pinch sea salt
  • Sumac, for garnish
Instructions
  1. To strain the yogurt, you can either press it or suspending it. Here are both methods.
  2. To Press the Yogurt: Place a strainer inside a bowl, and line the strainer with cheesecloth or coffee filters so that they hang over the outside of the strainer. Scoop the yogurt into the lined strainer and fold the cheesecloth or coffee filters over the top of the yogurt. Cover with plastic wrap and put a plate on top; put something heavy on top of the plate to help press the whey out of the yogurt. Let the yogurt sit like this in the fridge for 12 to 24 hours, or until it reaches your desired thickness.
  3. To Suspend the Yogurt: Line a bowl with 2 pieces of cheesecloth, place the yogurt in the center, and tie the cheesecloth closed. If the weather is cool, hang the cheesecloth over the sink for 8 to 24 hours or if the weather is hot, hang the cheesecloth in the fridge for 8 to 24 hours with a bowl underneath to collect the whey.
  4. Once the yogurt is strained, use a handheld electric mixer to whip it until light and fluffy, about 2 minutes.
  5. To muddle the raspberries, add the raspberries, honey, and a pinch of salt to a bowl and mash everything together with a fork.
  6. Serve the whipped yogurt topped with the raspberry sauce and a pinch of sumac.
Notes
Recipe inspired by and adapted from Ksenia Prints' recipe for Whipped Labneh Dip with Sumac and Pomegranate in Middle Eastern Small Plates.

Make-ahead: Once the yogurt is strained, store it in a covered container in the fridge for up to 1 week.

What to do with the whey leftover from straining yogurt: You can use it to make smoothies, overnight oatmeal, or add it to baked goods.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/tangy-whipped-yogurt-with-honey-muddled-red-raspberries-and-sumac/