I wanted to combine malt and yogurt for a dessert. Little did I realize what the results would be. I blended yogurt and barley malt syrup and let it drain in a cheesecloth-lined strainer overnight. What was exciting is that both the yogurt and the by-product, the liquid drained from the yogurt, proved delicious and useful. The drained liquid retained the tang of the yogurt with a gentle, toasted sweetness from the malt. We reserved the liquid to whip into a foam, which we used in our chocolate rubble dessert. The drained yogurt itself was also destined for this dessert. What was really interesting is that the drained malted yogurt tasted almost identical to our caramelized yogurt. In this case, the yogurt is never heated, and the texture is smooth and rich on the palate. Is one preparation better than the other? That answer is still to be decided. What is for certain is that malted yogurt is destined to become a staple in our pantry.
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