Yogurt and honey has always been a favorite combination for Greeks. Ancient Greeks used to make a thick milk product that was called piriáti (Greek- πυριάτη). It was served as a dessert with nuts fruits and honey
Greek yogurt (γιαούρτι - yaoúrti) has become very popular worldwide because of its delicate balanced sourness, full taste and, of course, its thickness, something that makes it easy to use in many recipes, sweet or savory, as a replacement for double cream or other milk creams rich in fat. It's most visible characteristic compared to ordinary yogurt is its density, a result of it being double-strained. If you can't find Greek yogurt, you can strain thinner yogurt at home to thicken it and use it in recipes that call for Greek yogurt. To strain yogurt, place a colander lined with cheesecloth over a large bowl (to catch the liquid) and empty two cups of plain yogurt into the colander; leave it to drain for 2-3 hours. Two cups of plain yogurt will obtain about 1 cup of thick strained yogurt. If the weather is very hot, let it drain in the fridge.
Frozen yogurt is not a Greek invention but it really is healthier than any other frozen style dessert. You can make frozen yogurt in an ice-cream maker according to the manufacturer’s directions or just mix the ingredients by hand -as I did- and freeze them until serving time.
Frozen yogurt with honey and walnuts:
1kg Greek yogurt
⅓cup fine granulated sugar
50gr chopped walnuts
Mix all the ingredients in a bowl with a plastic spatula, until totally incorporated.
If you use an ice-cream maker, follow the manufacturer’s directions and serve when the yogurt has reached the frozen texture you prefer.
If you mix by hand, pour the mixture into a bowl and freeze. Half an hour before serving, transfer the bowl with the frozen yogurt to the fridge to achieve the softness best for serving.
Serve with extra honey and walnuts.