Cookies Preferences
This is more a recipe of technique than ingredients. All you need is some good thick Greek style yogurt (although you could also do this with labneh or creme fraiche or ricotta or even sour cream). It might sound mad, but the slight woodsy flavor you achieve by smoking dairy is very special. Use the yogurt in shishbarak, or as a dip for a charred shishito, or as part of your Turkish eggs, or the base of a sauce for countless meat dishes. You can either use a smoking gun like the one Breville make or follow the directions below. I keep a special pan just for smoking as the technique does permeate even the best steel, but you can use it for smoking fish, duck, even fruit. Let your smoking imagination run wild.
500g good Greek style yogurt or other plain dairy as mentioned above
handful of woodchips (I like cherrywood or olive as they're a bit mellower than some others)
you can add aromatics such as lemon peel, jasmine rice, soft brown sugar, pink peppercorns. rose petals, as you wish
heavy duty foil
cooling style rack to fit inside your smoking pot
smoking pot with a tight lid
ice cubes
First line your smoking pot with 3 layers of the heavy duty foil with enough extra so that when you put the lid on you can sort of crimp the foil around where the pot and the lid meet to keep any smoke from escaping. Place the woodchips and whatever aromatics you're working with in the bottom of the foil-lined pot and turn the heat on high. Place the rack in the middle of the pot and wait for wisps of smoke to start appearing.
Place your yogurt in a bowl inside another bigger bowl that has ice in it (this will keep the dairy cool). Once the smoke starts to appear in the pot put the bowls of yogurt on the rack, close the lid, and pull the foil around the seal so everything is tight. Reduce the heat to medium and allow it to smoke for about 7 minutes.
Remove the bowl of yogurt from your smoker and stir well. Taste. If you want it smokier repeat the process...
