Goat Yogurt-Cumin

Name: Goat Yogurt-Cumin
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups (700 ml)
Cuisine: Mediterranean
Ingredients: about 1½ cups (388 ml) Yogurt; 200 g Potato; about ⅔ cup (150 ml) Cream; about ¼ tsp (2 g) Salt; about ½ tsp (1 g) Cumin

Independent adaptation of a publicly published Kisko García recipe. Not affiliated with, sponsored by, or endorsed by Kisko García.

FINISHING SAUCE · EGGPLANT ESCABECHE & VEGETABLES

In the published recipe, this is the finishing sauce for eggplant escabeche.

García's goat yogurt-cumin sauce for eggplant escabeche.

On the jar

YOGUR DE

Method: blend
Yield: about 3 cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Yogurt 388 mlCream 150 ml

Ingredients

Yogurtabout 1½ cups (388 ml)
Potato200 g
Creamabout ⅔ cup (150 ml)
Saltabout ¼ tsp (2 g)
Cuminabout ½ tsp (1 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Goat Yogurt-Cumin wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 2 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Kisko García. Andalusian contemporary. Cited awards include: Michelin 1* (Choco, Córdoba).

Originally published as Yogur de Cabra y Comino.

Adapted from a Kisko García recipe (Kisko García / Madrid Fusión archive (Choco Córdoba)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Kisko García / Madrid Fusión archive (Choco Córdoba) (published as “Yogur de Cabra y Comino”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar