Conference turris::cooks

    That recipe sounds fantastic!  As one who has high cholesterol,
    I was wondering...  Do you think Yogurt could be substituted for
    the sour cream???  If I use low-fat yogurt, it at least helps some
    on the cholesterol situation!
    
    What do you think???
    
    Lesa

    Yogurt for Sour Cream:  Probably -- 
    
    I heard about a neat trick you can do with yogurt, to change its
    consistency; however, I've never tried it.
    
    Line a strainer with a clean cloth napkin.  Pour the yogurt into
    the strainer.  Wait.  The liquid in the yogurt drains out, leaving
    it more solid, with a sour cream-like texture.
    
    Has anyone ever done this?  Does it work?
    
    					andrew

    Re:  Thick yogurt
    
    I know that when you make Finnish Cheesecake that the recipe cals
    for making your own yogurt, which involves straining the yogurt
    through a cheesecloth once it becomes yogurt.  Anyways, from my
    experience, as long as you leave the yogurt in the cheeseclothe,
    liguid will continue to "drip" out.  I've never strained "commercial"
    yogurt, butI do notice that the longer the stuff sits in my
    refrigerator, the more the stuff seems to separate.  I have no doubt
    that the technique would work for commercial yogurt.

    Anytime I use sour cream, I use the low fat brand, and have never
    noticed a difference.
    
    Sue O.
    

    RE. Thick yogurt.
    
    The Frugal Gormet showed the process on one of his shows.  He then
    used it as a cream cheese substitute inmaking spreads and dips.

Yes it works.  Leave it fore about 48 hours, and you get something like 
softened cream cheese, but with a sour yogurt flavor.  About twice a day, you 
have to stir it, since the whey drains from the bottom, and thickens it so 
much that the whey on top has trouble getting through.  

A bit of salt will neutralize most of the sourness, by the way.  

						     
							- JP

    Re -.1
    
    I had been wondering where to get it myself until recently I noticed
    some in the freezer section of my favorite grocery store!  I had
    always been told I would have to go to some sort of specialty shop
    to get it.
    
    So check your grocery store, you might be pleasantly surprised!
    
    Lesa

   re: last 2 replies


	Most of the larger supermarkets will carry phyllo dough in the 
	freezer section (usually near the frozen pie shells and bread
	doughs). I've seen it at Stop and Shop in Worcester and Westboro,
	so I would assume that most of their stores carry it. I think I've
	also seen it at Big D supermakets in the Worcester area. I don't 
	know the brand name, but it usually comes in a long yellow and 
	blue box. It may say "Phyllo/Struedel dough."

	In the Worcester area, there are a couple of 'specialty' stores
	that also carry the frozen phyllo dough:

		Elmas Market -- 
		  109 Water Street  (508) 755-9176

		Ed Hyder's Mediterranean Mkt Pl -- 
		  51o Pleasant Street (508) 755-0258


	Good luck!

	- Marc

    I made this last week a little different.  I used the basic recipe,
    but tossed it in a pie shell (couldn't get Phyllo) and covered it
    with pie crust.  Also, sprinkled some dill in the mix and then tossed
    in some shredded mozz. cheese.
    
    It came out sooooo good.  I made a huge pie, and had the leftovers
    for dinner the next night.

    Thanks for the recipe.... I've been married for 18 years and haven't
    cooked more than a few meals except on the outside gas grill. I
    surprised my wife and took over the kitchen the Sunday before
    Thanksgiving and made the chicken and broccoli wrapped in fillo. It 
    looked excellent and tasted great. I even invited over some friends as 
    witnesses. serveded the dish with rice and my friend made a pecan
    pie for the occasion. I really enjoyed preparing and cooking the
    meal.   Now I'm looking for another recipe for this weekend. Anybody 
    have any suggestions? My wife thinks I'm up to something. I like to keep 
    her guessing. 
                                    Bill

    I know that his may be a little late to the notes, but I tried this
    last night and found it easy, elegant, and delicious.  I added a little
    bit of cream of chicken soup to it to add a little more flavor, but I
    don't think it really needed that.  If you are beginning to read these
    notes like I, then I definitly reccomend that you try this dish.

    Chicken and Broccoli in Phyllo.
    
    Can this be frozen after cooking or before?
    
    

    My experience with phyllo is that it is good if you freeze it before
    you bake it.  I coat the dough with melted butter first.  But my fillings 
    are always cooked first.
    
    If you are going to use raw chicken - then I have no idea.
    
    Mary Lou