Tips & Techniques

5 Links to Read Before Cooking with Yogurt

March  5, 2014

Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.

Today: Step away from the granola -- we're cooking with yogurt.

You know how some actors are typecast, destined to play the same character for the rest of their careers? That's how we feel about yogurt. So often relegated to breakfast, paired with fruit and granola, yogurt has little chance to show what it's really capable of. But if you take a chance on yogurt -- say, give it the starring role in sauces, soups, and baked goods -- you'll unlock its untapped potential. (Hey, it worked for Matthew McConaughey!) Free your yogurt with the help of these links.

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Pasta with Yogurt and Caramelized OnionsHot Yogurt SoupYogurt PancakesChickpea Fries with Yogurt Dipping Sauce

  • Add some tang to your salads with these 10 yogurt-based dressings. (Bon Appétit.)
  • If you've got a lot of thick, Greek yogurt on hand, make any of these 41 recipes. (Serious Eats.)

Yogurt aficionados -- tell us your secrets in the comments! 

See what other Food52 readers are saying.

  • Anitalectric
  • Anu Sachdeva
    Anu Sachdeva
  • pc501
  • joane
  • kzmccaff
The grocery store is my happy place.


Anitalectric July 29, 2015
I use my coconut milk yogurt to make it vegan!
Anu S. March 6, 2014
My mom makes Kurri, not to be confused with curry, a thick soup like dish that is made with yogurt, chickpea flour, turmeric and tempered with curry leaves, mustard seeds, dry red chillies. It's one of my favorite dishes which originated in Punjab, India. Since she has no recipe, I have tried making it by estimation and its just not the same. It's always served with deep fried pakoras (fritters). Rarely when I see it on a menu, I order it but its never as good as my mom. It's simmered for hours and its delicious! I might have to visit her this Sunday!
pc501 March 5, 2014
I made yogurt in college. Here I am, 35 years later, making 2qt at a time. Strain for 6-12 hours (greek yogurt vs yogurt cheese), and it's one of the staples at our house: we may run out of other dairy but not my thick, greek yogurt.
Lauren K. March 6, 2014
That's awesome, pc501! I need to start making my own. I spend way too much on it at the grocery store every week!
joane March 5, 2014
give me yogurt, and give me life.
Lauren K. March 6, 2014
I wish I could "like" this comment!
kzmccaff March 5, 2014
The pasta, yogurt, carmelized onion dinner is SO GOOD. I thought it was kind of odd, but then when so many of your editors picked it as a fav from last year I had to try it and was SO pleasantly surprised!
Kenzi W. March 5, 2014
That dish is my favorite thing in the world.
Sharyn G. March 5, 2014
How to prevent curdling when finishing a dish with yogurt. (America's Test Kitchen.) This link basically tells you not to use yogurt in hot dishes or it will curdle. It does not tell you how to prevent curdling with yogurt. I love to use yogurt in recipes though, so I thank you for all the other great links!
Kenzi W. March 5, 2014
Hi Sharyn -- thanks for your comment! We've changed the language in that bullet point to more accurately reflect what you'll find if you click through. (But we found the temperatures at which yogurt curdles to be interesting!)
Lisa March 5, 2014
The link on how to prevent curdling just says to use creme fraiche instead....