Summary

Ingredients

• 250 g yourt, Greek cream
• 0.5 teaspoon ½ salt
• 1 packet herbs, (8 herb mix, frozen) or fresh
• 1 teaspoon mustard
• 2 teaspoons lemon juice
• some lemon (s), the zest

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Instructions

1. Let the yoghurt drain overnight in a sieve lined with a dishcloth or cheesecloth in the refrigerator. This gives the yoghurt a firm, but very creamy consistency.
2. Stir the fresh, finely chopped or frozen herbs, mustard, lemon juice and some lemon zest into the yogurt and season with salt.
3. Goes as a dip with vegetable sticks or as a sauce with grilled vegetables or poultry.