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!
Prep Time
10minutes
Cook Time
30minutes
Prep Time
10minutes
Cook Time
30minutes
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.
  2. 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.
  4. 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.
  6. 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.
  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.
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