Yoghurt is the product of the bacterial fermentation of milk. Fermentation of lactose by these yoghurt cultures produces lactic acid which acts on milk protein to give yogurt its texture and its characteristic tang. Yoghurt is used as an appetizer, a side dish or a dessert.
Ingredients
2 tbls finely chopped spearmint
1 tsp minced garlic
1 tsp minced ginger
½ tsp sea salt
350 g plain Greek yoghurt
Method
Blend mint, garlic, ginger, salt and yoghurt in a bowl. Store covered in the fridge until ready for use.
Note: Yoghurt dips are great accompaniments for hot dishes for example koftas, which are spicy meatballs.
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