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1
Place yogurt in a fine-meshed strainer or colander lined with cheesecloth.
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2
Place strainer over a bowl and drain for at least 3 hours, or overnight.
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3
Reserve all liquid in bowl: this is whey.
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4
There should be about 2 cups firm drained yogurt.
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5
If necessary, return enough whey to yogurt to make 2 cups.
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6
In a medium saucepan, place sugar, salt and 1 cup whey.
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7
Bring to a boil, reduce heat to medium and cook, stirring frequently; adjust heat as needed so mixture does not boil over.
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8
Cook until liquid boils off and remaining syrup becomes deep brown, 20 to 30 minutes.
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9
Remove from heat.
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10
Add 2 tablespoons whey to pot and stir to blend well.
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11
If mixture is too thick to stir, add another tablespoon of whey.
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12
Allow caramel to cool slightly, stirring frequently to make sure it remains fluid.
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13
(If caramel stiffens too much to stir, place over a pot of hot water and stir until fluid again.)
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14
Add 1/4 cup yogurt to pot and stir vigorously to blend.
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15
Add remaining yogurt and stir to blend fully.
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16
Transfer to a covered container and refrigerate until chilled, at least 30 minutes.
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17
If desired, serve garnished with a sprinkling of cardamom, cinnamon or grated lemon zest.
