Print Recipe
 Yogurt and Garlic Sauce Recipe
This wonderful sauce is suitable for baked poultry, baked ham, boiled or baked potatoes, and just with fresh bread will also be delicious!
Course Snacks Ideas
Cuisine Yugoslavian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Sauce
Yogurt
Course Snacks Ideas
Cuisine Yugoslavian Cuisine
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Sauce
Yogurt
Instructions
  1. First you need to make yogurt. Pour Oursson yogurt starter into pasteurized milk at room temperature, mix well until completely dissolved. Pour the milk with sourdough into clean dry jars, cover the yogurt maker with a lid, put it in a grid for 6-10 hours.
    First you need to make yogurt. Pour Oursson yogurt starter into pasteurized milk at room temperature, mix well until completely dissolved. Pour the milk with sourdough into clean dry jars, cover the yogurt maker with a lid, put it in a grid for 6-10 hours.
  2. We send the finished yogurt to the refrigerator to cool down.
    We send the finished yogurt to the refrigerator to cool down.
  3. Yogurt turns out to be quite thick, dense, not sour, with a pleasant creamy taste.
    Yogurt turns out to be quite thick, dense, not sour, with a pleasant creamy taste.
  4. Put the yogurt in a bowl. Pour in the soy sauce, stir.
    Put the yogurt in a bowl. Pour in the soy sauce, stir.
  5. Add the cucumber, grated on a coarse grater. I rub it right into the yogurt to preserve the juice from the vegetables. If you want the sauce to get thicker, grate the vegetables in another bowl, and then squeeze out the juice.
    Add the cucumber, grated on a coarse grater. I rub it right into the yogurt to preserve the juice from the vegetables. If you want the sauce to get thicker, grate the vegetables in another bowl, and then squeeze out the juice.
  6. Add grated radish.
    Add grated radish.
  7. Stir the sauce, taste it. If necessary, add more soy sauce or yogurt. Add the chopped garlic to the sauce and stir.
    Stir the sauce, taste it. If necessary, add more soy sauce or yogurt. Add the chopped garlic to the sauce and stir.
  8. Add the chopped herbs and mix. Take the greens to your taste, I have a little bit of everything here - dill, parsley, cilantro. Put the finished sauce in the refrigerator for at least 30 minutes, then serve to the table. Do not store the sauce for longer than 24-36 hours.
    Add the chopped herbs and mix. Take the greens to your taste, I have a little bit of everything here - dill, parsley, cilantro. Put the finished sauce in the refrigerator for at least 30 minutes, then serve to the table. Do not store the sauce for longer than 24-36 hours.
0 0 votes
Article Rating
       

Related posts:

Afghan Eggplant with Yogurt and Garlic Sauce Recipe Carrot Salad with Garlic Yogurt Recipe Cucumbers in yogurt-Lemon Sauce with Basil Recipe Trout with Yogurt Sauce Recipe Canapes with Shrimp and Garlic Sauce Recipe Cheese and Garlic Sauce Recipe Creamy Cucumber Sauce with Garlic Recipe Cheese-Garlic Sauce Recipe Garlic Sauce “Aioli” without Eggs Recipe Yogurt Salad Dressing Reciipe Fish in Yogurt Sauce with Eggplant Recipe Meatballs and Zucchini with Yogurt Sauce Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments