Borrow a photo?
Or ask me a question?
Or type mynew30 at gmail dot com in your email client
(removing the spaces)
I reserve the right to edit, delete or otherwise exercise editorial discretion over comments left on this blog. I am not responsible, legally or otherwise, for the content of comments left on this site by parties other than myself.
I appreciate all readers and thank you for adding to the discussion. Sarcastic, snarky, mean-spirited and inflammatory remarks add no value to the conversation and will be deleted.
I have found your blog, the name caught my attention, as I too am in my new 30's...and I was looking for someone my own age to blog with..
I tried some greek yougur storebought and liked it too. I was happy to try your recipe..it turned out pretty good...can you use this for other things as well? It is so thick like cream cheese..I enjoy your website...have a beauty of a day...Faith
Hi Faith! Thanks so much for stopping to comment and I look forward to gettin' to know ya! Love your name!!ReplyDelete
Yes, as you saw, the longer you let the yogurt drain, the thicker it gets, so basically you let it go to the texture you want it to be, for what you want to use it for. Mostly I contain it after letting it drain for several hours because I eat it as yogurt, or use it like sour cream to top mexican food, or beans and such.
When it gets really thick, like 7-8 hours or overnight, to the consistency of thick cream cheese, you can actually use it anywhere that you would use cream cheese. Well, I can't vouch for a cheesecake ... haven't tried that!
If you stop it at a couple of hours to where it's more like the texture of sour cream, you can use it in recipes where you would use sour cream. I use it in place of sour cream a lot - like to top a spicy chili. It really helps with the "heat" from the spices.
It also does not separate in cooking like regular yogurt would, so you can use it to make sauces, like you would normally use heavy cream.
It's really very versatile and just basically depends on how long you let it drain and what texture you get it to.
Hope that helps! Please come back and visit again.
I happened to browse into your blog and am so glad that I did. Wonderful site. Thanks for taking the time to share with the rest of us.ReplyDelete
That's so sweet! Thank you!!!!ReplyDelete
Wow love your blog!!!!ReplyDelete
I am now a follower!!!ReplyDelete
I am so excited to have found a food blog from someone back home. I was born and raised in Gulfport, MS. Moved to KS about 3 years ago. I miss good ole southern cooking!!! I will be looking forward to many more of your good recipes!ReplyDelete
Hi Cathy and a big ole southern welcome to ya!! Hope you enjoy your visits here and let me know if you have any questions! Looking forward to getting to know you.ReplyDelete
You probably had the "platanos maduro" which means soft plantains, or maybe you had tostones and they were too thick. The maduros are plantains which are very ripe, you wait until the skin turns brown, then you slice them and fry. You can find them on my post titled
Picadillo. The tostones are not sweet, they are crispy and salty.
Thanks so much for taking the time to look at my blog, I'm still trying to get it together. You tell your stories so well, and reading them is a pleasure. Have a wonderful weekend. Joyce
Hey Joyce! You're probably right - seems they were a bit sweet if I recall correctly. I'd be more up for the crisp and salty. Thanks for the sweet compliment - that's my wanna be "writer" comin' out I guess LOL!ReplyDelete
I just saw that you have 2 of my blogs in your blog roll! if you would like to guestpost at any of my blogs I would be happy to have you! :) I will add your blog to my anjie's world blog as well! I LIKE IT! ............lets be friends neighbor! :)ReplyDelete
Thanks for the offer!! I'll be in touch for sure.ReplyDelete
Small world huh? ;)
I have been looking for a good Sourdough starter recipe. do you have one? I need to start to from scratch.ReplyDelete
Hi Auntie E - I did, but honestly I haven't used it in a very long time. I'll dig around and see if I can find it though - it may be on my old computer. If I find it, I'll post it.ReplyDelete
I just made your mexican chicken taco recipe and my husband and I LOVED it. Thank you for your awesome recipe and for the many more that I will soon make :-)
Hi Sara, thanks so much for taking the time to come back and let me know! I love hearing when people try my recipes and enjoy them. Thanks again!!ReplyDelete
Finally had time to check out the blog...the New Year's recipes first caught my attention while googling. My New Thirty has Doubled...but I can relate to your appreciation of all things Southern x Two. Blog on...GingerReplyDelete