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1
Mash the bananas.
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2
Fold into yoghurt with honey to taste.
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3
Scrape into freezing container (metal is faster) and shove into coldest part of freezer.
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4
Remove and stir a few times as frozen crust forms, break up hard frozen lumps with a fork.
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5
Eat as soon as it reaches the desired level of frozen-ness.
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6
Note: Thick strained yoghurt will not form ice crystals when frozen.
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7
It is so thick that it can pretty much be cut into slices.
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8
If you can only buy normal, inferior, non-strained plain yoghurt then this is how to perform the alchemy that will convert it into something akin to clotted cream with a slight tang: Line a large sieve with a piece of cheesecloth.
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9
Plop all the yoghurt onto the cheesecloth.
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10
Tie it up into a bundle and place a weight on top of it.
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11
You will need a bowl or pan underneath to catch the drips.
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12
Leave in a cool place (preferably the fridge, if you have enough room for a makeshift strainer in there).
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13
Leave overnight for best results, although even 2-3 hours will yield a much thicker, less sour yoghurt.
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14
The pale greenish liquid that dribbles out and collects in the bowl is actually full of nutrients - be sure to drink it.
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15
Depending on the water content of your yoghurt, 2 cups of strained yoghurt can be extracted from 4-5 cups of non-strained yoghurt.
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16
Strained yoghurt can also be used in place of sour cream, clotted cream, pretty much any kind of cream, for desserts as well as soups.
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17
I know some people who eat it by the bowlful just as it is.
