Yogurt recipes

I've been making yogurt lately. It's wonderful for cheese, smoothies and taziki (sp?) but I'm growing tired of all of these. Any other ideas?

  • Posted by: cmg
  • March 15, 2011
  • 1178 views
  • 9 Comments

9 Comments

william_huebl March 18, 2011
Many folks don't realize you can make the best yogurt money can't buy for the price of milk.

http://mryogurt.info/

 
Melusine March 16, 2011
My favorite light lunch to take to work: I layer sliced fruit, (from berries and kiwis to apple chunks and orange segments,) in the bottom of a round Tupperware container, cover with an inch or so of yogurt and then add a layer of muesli or granola. Not bad for a late night snack, either.
 
boulangere March 15, 2011
If subbing yogurt for milk, be sure to add baking soda: 1/2 tsp per 8 oz of yogurt
 
ellenl March 15, 2011
Try yoghurt for the liquid in Mark Bittman's clafouti. It's delicious.
 
nomnivorous March 15, 2011
Any recipe that calls for milk, especially in baking, I'll use yogurt. Just thin it out a little bit with water and measure as the recipe calls for.
 
Burnt O. March 15, 2011
You can sub it for buttermilk or sourcream in lot of baked goods recipes like coffee cake, pound cake, muffins or quick breads - it's great in zucchini bread. I throw a TBL as a topping into almost any bowl of soup, stew or chili I eat. It can make some great citrus, and fruit mousses and puddings.
 
prettyPeas March 15, 2011
I also make more yogurt than I can eat for breakfast. Some of my favorite uses include salad dressings, Indian curries and marinades, and my favorite salad http://www.amazon.com/gp/feature.html?ie=UTF8&docId=1000429931
with strained yogurt instead of labne.
 
Rivka March 15, 2011
I love yogurt rice; it's an Indian dish that's light yet filling, and plenty nutritious. If you serve it with a curry or lentil dish, it eliminates the need for raita. Here's a great yogurt rice recipe: http://www.nytimes.com/2007/07/18/dining/181irex.html. I think Amanda's NYT cookbook also has at least one.
 
boulangere March 15, 2011
You can certainly substitute sour cream with yogurt in baking recipes, and use it as the basis for salad dressings. If you have an ice cream freezer, chop up some fruit and make frozen yogurt.
 
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