Tried and tested (tasted?) Greek yoghurt salad dressing

The idea of eating raw egg yolk disgust me. No doubt, homemade mayonnaise are way better than store bought mayonnaise but if I'm the one preparing the mayonnaise, I wouldn't enjoy eating them. Ignorance is bliss. And, raw egg yolk mayonnaise spoil faster.

But, that doesn't mean I lose my battle with store bought mayonnaise. I don't hate store bought mayonnaise, I just don't like the consistency. If I have to use them I would modify them by adding vegetable oil and lemon juice to make them runnier. After all, lemon juice and olive oil are the main ingredients. My late cousin, Estelle mix them with sweetened condensed milk. That's too sweet for me. 

To mix oil and water, one needs emulsifier to emulsify them. Emulsification is when oil droplets are suspended in water, or in this case lemon juice. Emulsifiers need to be both hydrophilic and hydrophobic. 

I'm not sure whether yoghurts are emulsifier. But they taste and feel similar to mayonnaise. Greek yoghurt are sour and creamy. With that in mind, I mix Greek yoghurt with vegetable oil. As yoghurt are naturally sour, I don't think adding lemon juice is a good idea. So I mixed both ingredients and season with salt and pepper... et voila. A delicious salad dressing.

I've read this recipe many times before but I was skeptical. Even before mixing in oil into the yoghurt, I felt reluctant. It's a leap of faith. Well, considering Greek yoghurt cost 12 buck a tub which is quite expensive. 

Now I'm a convert. No more sugar in my salad. Good for low carb diet. 

(p/s I'm gonna find our yoghurt maker in the pantry later. Thinking of make my own yoghurt and strain them. Greek yoghurt are actually strained plain yoghurt. Do store bought yoghurt have live active lactobacillus  in them? Because I'm thinking of using them as starter)