Smoked Yogurt

Smoked Yogurt

Smoked Yogurt

Smoking yogurt over wood and mixing it with white miso creates a complex, unusual dip.Ingalls Photography

Cool, creamy yogurt gets more interesting in the hands of Honolulu chef Ed Kenney of Town restaurant, who smokes it over wood before mixing it with white miso. Kenney drizzles the infused yogurt over grilled swordfish, roasted chicken, and lamb, and uses it as a dip for vegetables. This recipe first appeared in our 2015 SAVEUR 100.

Smoked Yogurt
Cool, creamy yogurt gets more interesting in the hands of Honolulu chef Ed Kenney of Town restaurant, who smokes it over wood before mixing it with white miso.
Yield: makes 1 Quart

Ingredients

  • 1 qt. plain full-fat yogurt
  • 1 cup fine-grain oak or hickory wood chips
  • 1 tbsp. white miso
  • 12 tsp. fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. Line the bottom of a roasting pan with ice. Spread plain full-fat yogurt in an 8″ x 8″ baking dish; nestle dish into ice. Place 12 cup fine-grain oak or hickory wood chips in a small metal bowl. Using a blowtorch, light chips, stirring as needed, until all the chips are charred; blow out any embers that remain and nestle bowl into ice. Cover roasting pan with aluminum foil; let sit 20 minutes. Discard wood chips and repeat smoking process with another 12 cup wood chips. Stir white miso, lemon juice, salt, and pepper into yogurt.