We often pair yogurt with grilled ingredients. We have also flavored it with grilled ingredients. When we cooked at Suna we captured the idea and flavor of the grill. We drained thick yogurt overnight hanging it in cheese cloth. Then we dumped the yogurt into a flat pan and charred it with a butane torch. We stirred the yogurt and charred it some more. We seasoned it with 7.5% sugar and 0.5% salt. The yogurt with the flavor of char blended in was really tasty. It may not technically be grilled, but it sure tastes like it is.
January 22, 2005