296937 Wed Apr 28 16:02:02 -0700 2004 7 27 General Chowhounding Topics 0 1637224 I love the tangy flavor yogurt imparts to savory dishes, especially to chicken or veggies. I have only started to experiment cooking with yogurt and would like any advice (like when to add, what to watch out for , etc.). Also any beloved recipes for sauces, marinades, etc. you're willing to share. much thanks! anne Wed Apr 28 16:02:02 -0700 2004 0 anne 1 1637276 Generally, you're going to add yogurt at the end of cooking ... often just for the last few minutes to let the flavors steep. If you're adding yogurt to something hot, like a soup, it's best you add a laddle full of the soup at a time to the yogurt and whisk together in order to slowly bring the temperature of the yogurt close to that of the soup before adding. I'm an obsessively health conscious person, but I would still advocate full-fat yogurt for cooking purposes. Goat milk yogurt (Redwood Hills) and Total Greek Yogurt are by far my favorite brands ... the tang of the goat yogurt is pleasant, not overbearing, even for many who find goaty flavors unappealing. But then, I'm usually gooking middle eastern foods ... a good cows milk yogurt like Brown Cow probably makes more sense for some cuisines and for desserts. You can also strain these yogurts through cheesecloth for a day to make a thicker paste. If I'm not mistaken, this strained yogurt is known as labnah. Great as a butter substitute or drizzled with honey and crusched nuts (almonds, walnuts, or pistachios). One of the simplest yogurt dishes I make is from Wright's Mediterranean Vegetables cookbook - a grated carrot coleslaw. Peel and grate a pound of carrrots. Heat 1/4 cup of EV olive oil and cook the carrots and a pinch of salt (about 1/4 teaspoon) for 5 minutes. Let the carrots cool. Meanwhile, pound 4 large garlic cloves and another pinch of salt in a mortar and pestle until it's a paste. Mix the garlic with 1 - 2 cups cups of whole-milk yogurt (depending on your preference for moisture/flavor/appearance). Once the carrots are close to room temperature mix in the yogurt. Let it sit for a 1/2 hour or so for the flavors to combine. Serve at room temperature or slightly cool. Sounds simple ... looks a little technicolor ... but it's great. Out_ Rien Thu Apr 29 10:28:20 -0700 2004 1637224 0 rien 1 1637286 Yogurt is a great additive to so many dishes. I make yogurt pancakes every Saturday morning. Just take a sour creme recipe and substitute the same amount of yogurt. These are the smoothest things around, gosh they're good. Generally if the recipe calls for sour creme just put in yogurt, it's just too simple. Yogurt soup is great. I can't recall the details of the recipe but, I think, it is a standard in middle eastern cuisine. The basics are saute an onion in a bit of oil until soft, add chicken stock and bring to a simmer. Allow to cool, add yogurt (temper the yogurt with some of the soup if needed). Season with a pinch of cardomom add salt and pepper to taste. Serve warm or cold. There are great sauces for lamb that a based upon yogurt. I have a recipe for a yogurt cake, very moist and creamy. Thu Apr 29 11:42:41 -0700 2004 1637224 0 tubadave 2 1637313 In addition to substituting yogurt for sour cream, you can often substitute yogurt for mayonnaise with interesting results. I do it all the time with tuna salad, egg salads, chicken salads, and potato salads. Part of the reason is that I can't stand store bought mayonnaise and I don't always feel like making my own. But the lighter, tangier flavor is in no way inferior. rien Thu Apr 29 15:21:24 -0700 2004 1637286 0 rien 1 1637289 I've noticed that when I use what's labelled as "Russian yoghurt" in food it tends to curdle quite easily (sometimes just from vigorous stirring!), whereas Greek yoghurt and just un-ethnically labelled yoghurt does not. I'm not sure if this is just the brand of yoghurt or if Russian yoghurt is more acidic or something. Thu Apr 29 11:58:31 -0700 2004 1637224 0 mingerspice 1 1637305 Middle Eastern recipes call for stabilizing yogurt when cooking with it. You heat it and then stir in cornstarch mixed with milk (1T per quart). Bring slowly to boil and stir only in one direction, reduce heat, and simmer about 10 minutes. Then it won't curdle when you cook it with other ingredients. Thu Apr 29 13:12:05 -0700 2004 1637224 0 suzannapilaf 1 1637316 Two ways I use yogurt is first as a marinade and second as yogurt cheese. As a marinade I use mix small carton with 2 tsp. middle eastern five spice mix (or a mixture of cumin and cinnamon), a splash of lemon juice and 1/2 c. chopped cilantro. Then I either marinade approx. 2 lbs. chicken thighs or breast. I like to marinate the chicken over night overnight before grilling it. For yogurt cheese I drain a large carton of yogurt overnight and then make a dip that would usually call for sour cream. I also use it in pastitsio, but I can't find the recipe. It makes for a tangy cheese like sauce. Thu Apr 29 15:38:13 -0700 2004 1637224 0 Tracy L. 1 1637471 Without getting into a specific recipe, yogurt is a tremendous foundation for Indian-oriented marinades... w/ cardamom, turmeric, ground chili, cumin, and other curry ingredients... simply delicious. Sun May 02 15:12:03 -0700 2004 1637224 0 Chicago Mike