At a local yogurt purveyor in Athens, Diane enjoys a true Greek classic: thick, tart Greek yogurt with honey, great for breakfast, lunch and dinner. Delving into this simple pleasure leads her on an excursion to a small artisanal producer of Greek yogurt in the mountains of the Peloponnese. He follows the whole process of making yogurt and learns the secrets of setting then straining this iconic Greek food. Back in the kitchen, Diane prepares scrumptious dishes that illustrate the versatility of Greek yogurt for every meal of the day. Zucchini-Yogurt Savory Pie; Lamb Baked in Greek Yogurt; Greek Yogurt Cheesecake.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 205
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|Mon, Oct 26||6:30 P.M.||An Ionian Odyssey|
|Mon, Oct 26||8:30 P.M.||An Ionian Odyssey|
|Tue, Oct 27||12:00 A.M.||An Ionian Odyssey|
|Tue, Oct 27||6:30 P.M.||The Dodecanese for Dinner|
|Tue, Oct 27||8:30 P.M.||The Dodecanese for Dinner|
|Wed, Oct 28||12:00 A.M.||The Dodecanese for Dinner|
|Sun, Nov 1||5:00 P.M.||An Ionian Odyssey|
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