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yogurt -- lots of it -- what to do?

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i suddenly find my refrigerator loaded with 2 quarts of very fine raw milk yogurt. a local woman sells me a quart every 2 weeks and we didn't use the last one.
any ideas on yogurt-intensive dishes? maybe just a lot of mid-east and indian dinners?

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  1. I really like my breakfast cereals with a lot of yogurt (and a bit of milk too, to make it a bit like a cream consistency). Depending on how many of you there is in your househould, you can go through quite a bit of yogurt that way.
    Also, some pancake/quick bread recipes call for yogurt, and I'm pretty sure that you can mix yogurt and milk/water and use that as a buttermilk substitute.
    You could also blend (more like purée) yogurt with strawberries, mangoes, etc., add herbs (basil is great for that) and have a fruit soup (very refreshing and out of the ordinary).
    I hope this helps!

    1. We love smoothies for breakfast. I whirl yogurt, ground flax seeds (optional), frozen fruit (bananas are cheap and make for a creamy smoothie), and milk/soy milk/juice/water in the blender until smooth. You can add a little honey and/or spices, too. Variation on this theme is a mango lassi---mango chunks, yogurt, a bit of honey and a sprinkle of cinnamon.

      1. My Iranian friend makes a really killer yogurt sauce/side dish/salad (not really sure what it is since I usually eat it with a big spoon since it's so tasty) that consists of yogurt (duh), cucumbers (sliced thin or shredded), a small handful of dried mint, and a handful of golden raisins or currants. Salt and pepper to taste. It's kind of like an Indian raita but the mint and currants really raise the yum factor.

        1 Reply
        1. re: chococat

          i'm a fan of the indian desert shrikand. link below to a recipe.

          someone already beat me in recommending lassi, but i make it this way. amounts are approximate. i just eyeball it:

          add about 2/3 glass yogurt, 1/3 glass ice, splash of milk, and sugar to taste into a blender. blend it up. if you have any rooh afza (pink rose syrup you can get at indian grocers) add a tablespoon or two of that before blending. yummy! i might have to make some tonight.

        2. Strain it in cheese cloth in a strainer for 24 hours in the fridge. You will have very thick yogurt. I make tzatziki sauce with it with grated cucumber, minced garlic, a bit of cumin toasted and ground, choped green onion a little olive oil, sometimes a little chopped mint. It is real good on gyros or kamb kefta in a warm pita.

          When it is really thick like that it is also good with juicy fruits that thin out regular yogurt too much.

          1. Here's a favorite yogurt dessert I ate all last summer.

            Chop up fruit (nectarines or apricots are good), add some berries if you have them (blueberries and strawberries are my fave), splish in a little fruit liqueur (or amaretto) and toss the fruit around a bit to coat it...pour yogurt over it until the fruit is completely covered. Sprinkle turbinado or demerara sugar over the top (you could use brown sugar in a pinch, but the coarseness of the other stuff is a desirable element). Refrigerate until ready to eat, ideally long enough for the sugar to melt into the yogurt. When ready to serve, smash a few amaretti cookies and strew the resulting crumbs over the top.

            1. If you're not looking to taste the yogurt but just want to use it up, tandoori chicken might be a just cause for your yogurt. I usually just buy Shan spice mix and follow the directions on the back of the package, but I'm sure you could find a good spice mix recipe if you're so inclined.

              1. You can freeze yogurt (or make frozen yogurt, a whole different animal :-))

                Lately I've been straining my yogurt to get it closer to a sour cream consistency (like Total yogurt). Once you strain it like this, you have a lot less to use up... but since I am feeding most of my yogurt to a toddler, it's great because it's a lot less messier! I love the texture of this thicker yogurt as well.

                1 Reply
                1. re: Chris VR

                  Yep, then I just mix it with some honey and sliced up fruit. I can go through a remarkable amount this way.

                  I also mix the strained yogurt with sliced persian cucumbers and carrots and eat it like a salad.