I have a crush on yogurt powder! If you bought some last week to make what might even be the most delicious version of white chocolate you’ve ever tasted, it’s likely there’s some tart and tangy powder leftover and your fridge right now.
No worries about that. The great thing about yogurt powder (I purchased this brand) is not that it can be reconstituted to replace fresh yogurt—it can’t and it wouldn’t be as good as fresh yogurt anyway—but that it’s a dry ingredient. A small amount of it can add significant yogurt flavor without also adding wetness or liquid or volume. This is a very useful and versatile attribute when working with chocolate, for example, and the reason that yogurt chocolate even works. But chocolate is not the only application for powdered yogurt. I’ve been trying this intriguing stuff in and on just about everything in sight. You will probably start doing the same.
Here are just a few of the multitude of things you can do with yogurt powder—between making batches of yogurt chocolate—or 10 reasons to get yogurt powder in the first place.
10 reasons to have yogurt powder on hand:
Add to smoothies and shakes to taste, a teaspoon at a time.
Sprinkle on berries, either straight from the jar for a lovely tangy effect, or mixed with granulated or powdered sugar for jolt of sweet with tart.
Stir into mashed bananas for a little added protein and yogurty-ness—about 1 1/2 teaspoon per 4 grams banana (about one banana).
Turn One-Ingredient Banana Ice Cream into an even creamier dessert by adding 1 1/2 teaspoons (5 grams) yogurt powder to the food processor for every 4 to 5 ounces (113 to 140 grams) of banana.
Add a few teaspoons (to taste) to fresh fruit ices, ice pops, or sherbets.
Make yogurt "mascarpone": Whisk to blend 2 to 3 tablespoons of yogurt powder with 1 cup of heavy whipping cream. Chill briefly to hydrate the yogurt powder. Whip with or without sugar and vanilla to taste. You can use this right away while soft—it’s delicious—or let it chill and thicken for a day or two until it's the consistency of real mascarpone.
7. Make yogurt whipped cream: Whisk to blend 1 tablespoon yogurt powder with 1/2 cup heavy cream and 1/2 cup Greek yogurt. Chill to hydrate the powder. Whip with a little sugar and vanilla to taste. Use to top desserts or fruit.
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8. Replace powdered sugar: Dust cakes, muffins, doughnuts, or even cookies and confections with a combination of yogurt powder and powdered sugar, or straight yogurt powder.
9. Experiment by adding yogurt powder to white chocolate ganache or glaze.
10. Make tangy icings and frostings by adding yogurt powder to taste.
Have you experimented with yogurt powder? Share your successes in the comments!
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).