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Bought too much plain yogurt.. What do you make with it?

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I use it to make curries, milkshakes, mix it in with my baby's cereal, some baking recipes..

Any other suggestions?

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  1. You could make a smoothie (I know - it is in the milk shake area) but I just saw this yesterday.

    http://www.foodnetwork.com/recipes/cl...

    1 Reply
    1. re: boyzoma

      Blue Cheese Dressing

      8 oz yogurt,
      8 oz lite mayo
      1 Tbl granulated garlic
      1 tsp lemon pepper+
      dash worcestershire
      6 oz crumbled blue cheese.

      This is based on the old Vallee's Steakhouse recipe but is using the yogurt in place of sour cream. We use non-fat yogurt here but I'm sure the regular will be even nicer.

    2. My family enjoys flavored yogurts but I prefer not to use the commercially prepared varieties so I use plain yogurt at a base and stir in chopped fresh fruit, maybe a little honey, or some sweetened cooked fruit for those who prefer it without the fresh fruit texture.
      I use it to prepare salad dressings and as an ingredient in breads, cakes, and as a topping for simple desserts like custards or flavored gelatin.

      2 Replies
      1. re: todao

        And/or jams/preserves. A good way to use up open jars. Unopened containers of yogurt will last for many months longer than the expiration date. I recently opened a perfectly good container of yogurt that had been on a lower rear shelf in the fridge for 2 years.

        LauraGrace mentioned below about a baking substitute for buttermilk or sour cream, and you can also sub it for regular milk in baking. Dilute with water to a milky consistency.

        1. re: greygarious

          Two years! Sam would be proud of you.

      2. Cucumber raita. Or salt lassi. Both are very refreshing on a hot day.

        http://www.epicurious.com/recipes/foo...
        http://www.indiaforvisitors.com/food/...

        1. tzatziki my FAV.....

          1 Reply
          1. re: tidecreek

            Oh, yes! Nothing better than fresh tzatziki (and I don't particularly care for cucumber)!

          2. Add it, along with some fruit or other flavorings to a ice cream maker for frozen yogurt. Mix it in with mashed or as a topping for baked potatoes, risotto or rice, creamed spinach or another creamed vegetable like broccoli; add yogurt, milk, ginger, freshly grated orange zest & a touch of brown sugar for carrots. Mix it into pancakes or use in a rice pudding (which I did recently)

            1. Mix in fresh garlic, fresh ginger, and spices for an Indian-style marinade. Rub all over chicken and allow to sit for a few hours (no longer than overnight, or the yogurt will tenderize the chicken to mush). You can use commerical curry powder, garam masla, "tandoori seasoning," or make your own spice mix. The chicken is best grilled, but roasting at high heat is good too.

              1 Reply
              1. re: maestra

                Yes - my first thought upon seeing the title of this thread was to use it in a marinade for chicken, preferably chicken to be grilled. You can take it in an Indian direction as above OR go Greek and then have it with some of the fresh tzatziki suggested above.

              2. Line a colander with a double layer of unprinted (ink free) paper towels, set it over a bowl. Put all the yogurt you like (assuming it's not Greek yogurt to start with) into it. Cover the top with one paper towel. Set it in the refrigerator to drain. Depending on how long you allow it to drain, you will end up with "Greek" yogurt, or if you drain longer you'll end up with labna (aka labnah or labneh) which is very similar to cream cheese, but with a bit more tang. And of course, if you start out with Greek yogurt, you'regoing to end up with labna, You can also spice or herb the yogurt before draining for a well flavored labna. If you don't want to go for the cheese, then the Greek consistency makes very authenitic tzatziki. And if you don't want to do any draining at all, I also make some really great and very light Belgian waffles with yogurt. There's also a traditional (Turkish and other countries in the region) drink called ayran for which you mix half yogurt and half water. Often drank as is, it can also be flavored or scented with anything from orange or rose water to cinnamon or mint or whatever, and purported to be especially good for expectant mothers. And of course, if you have an ice cream maker you can make frozen yogurt. No end to the possibilities! Enjoy your bounty!.

                1 Reply
                1. re: Caroline1

                  The Labneh is delicious. I serve it topped with sliced cucumber, onion and tomato, and drizzled with olive oil. It's also good with honey for breakfast.

                2. Some really great ideas here, I'm going to write them down as notes and stick them on my fridge so when I look at those tubs of yogurt that end up in my fridge seem more useful.. Never thought about just stirring fruit in as a snack, or making salad dressings and marinades.. I never tried making tzatziki before either but I like it so why not, maybe it will make my wife's BOILED CHICKEN taste better.. :D

                  I wanna try this Labneh now too, that sounds up my alley, I'll get some draining in the fridge tonight.

                  Thanks everyone! I knew it was a really versatile ingredient, just need to add it more things in my repertoire so I don't feel so clueless with it. :)

                  3 Replies
                  1. re: SocksManly

                    I know this sounds weird...but my favorite breakfast EVER is a big dollop of plain yogurt with a little honey stirred in - then I make a slice of wheat toast with unsweetened peanut butter, and I dip the peanut-butter toast in the yogurt. It's so delicious. Also, you could make a sour cream based dish (such as Hungarian Paprikash or Beef Stroganoff) and use yogurt instead of the sour cream.

                    1. re: ebeth00

                      Yogurt mixed with peanut butter is surprisingly good. I do that sometimes when I'm counting calories, since peanut butter alone is so calorific.

                    2. re: SocksManly

                      To accelerate the straining for "Greek" style or labneh, I line a small collander with a couple cloth towels, sit 2 nested bowl-type coffee filters in there, and pour in the yogurt. After sitting overnight, it's about the consistency of ricotta. I eat this with honey or jam/preserves or fruit (particularly figs) for dessert.

                    3. There is a simple and tasty yogurt cake recipe on the Chocolate and Zucchini website.

                      1. Here's a dressing that I love on fresh spinach, sometimes with avocado mixed in too.

                        1/3 cup plain yogurt
                        2 tablespoons mayonnaise
                        2 tablespoons Dijon mustard
                        1 1/2 teaspoons cider vinegar
                        1 teaspoon sugar
                        1/4 teaspoon kosher salt
                        1/4 teaspoon freshly ground black pepper
                        1/4 teaspoon Worcestershire sauce

                        2 Replies
                        1. re: Chris VR

                          I love dressings made with greek or plain yogurt. Salads are so much more enjoyable when I'm not thinking about how I'm counteracting their healthfulness with tons of fat and calories - it just tastes like I am.

                          I recently used Penzey's salsa spice mix, some yogurt and lime juice and made a great dressing for a taco salad with ground, spiced turkey.

                          1. re: RoxyGrl

                            That sounds good! Hmm, taco salad for dinner....

                        2. raita: combine yogurt, chopped/grated cucumber, chopped mint, salt, cayenne. MMM. on everything.

                          2 Replies
                          1. re: LizR

                            Serve that with some Kofta Kababs. Ground meat with parsley and onions shaped into small sausage shaped things. Cook it on the grill and serve with above raita, although I don't usually add mint, in a pita with lettuce onions and tomatoes. Hummus on the side.

                            Tell the kids you are having burgers for dinner!

                            1. re: cajundave

                              we just had those kabobs the night before last. i also add some dried mint into the kabob patties. in the raita, i also add garlic and minced green onion (including the green).

                              for those near harris teeter grocery stores, their bakery area now has a whole grain flatbread (5 to a pack) that is a good substitute for a paratha. <pet peeve: why only 5 to a pack?>

                          2. No such thing as too much plain yogurt! I never buy the pre-flavored (and often pre-thickened, pre-artificial, pre-gross-ified) kind. You can flavor it any way you like (I use my homemade jams as flavoring, or honey and vanilla), eat it with granola or super-ripe fruit. My favorite: honey, blueberries, toasted walnuts.

                            Use it in baking instead of buttermilk or sour cream -- coffee cakes, biscuits, quickbreads, muffins, cake, basically anything leavened with baking soda or baking powder.

                            Plus the stuff lasts forever. If there's not mold growing on it, it's safe to eat, so you can hang onto it for weeks if you need to! :)

                            1 Reply
                            1. re: LauraGrace

                              Baking with yogurt is a good idea. I find it almost interchangeable with buttermilk, and occasionally use plain yogurt when I don't have enough buttermilk on hand. Subbing for sour cream or butter is a bit dicier because of the reduced fat, but it seems to work well with quick breads.

                              Here are a few chow threads on this
                              Using Yogurt in Baking Recipes: http://chowhound.chow.com/topics/468031
                              Tips on Baking with Yogurt Please! http://chowhound.chow.com/topics/380806

                            2. Turkish yogurt soup! The trick is to heat the yogurt very, very slowly so it doesn't curdle.

                              http://almostturkish.blogspot.com/200...

                              1 Reply
                              1. re: Missyme

                                On the same note if you crush a garlic and add it to yogurt it makes a lovely sauce for a tortellini or ravioli or even pasta! A little drizzle of olive oil, crushed red pepper and toasted pine nuts on top just finishes it!

                              2. Strain it for a day and add some pesto for a tasty dip. Can also be stirred into pasta.

                                1. Agree strongly with the Turkish soup suggestion. Also try this: cook some rice, any kind. In a small bowl, beat 1-2 cups yogurt together with 1-2 cloves crushed garlic and a pinch of salt. Spoon over the rice. Got the idea from one of Claudia Roden's sublime cookbooks. It's a fantastic vegetarian meal or snack. We also serve it as a side dish with spicy stews.

                                  1 Reply
                                  1. re: Isoldamay

                                    I use yogurt instead of mayo in egg salad, tuna salad, chicken salad, etc. Have mixed it half and half (strained in a coffee filter) w/mayo for potato salad. Use it on baked potatoes instead of sour cream and mix strained yogurt w/sour cream in any sour cream dip. When I make black beans and rice, I put a huge spoonful of yogurt on top so there is enough for some yogurt w/every bite.

                                  2. Run it through a coffee filter and get a fairly firm paste. Then, flavor it with spices/herbs and get a fantastic spread for good bread.

                                    1. I love a bowl of it with granola and nuts on top for breakfast.

                                      1. Chicken tikka masala FTW

                                        1. When I am in the mood to make Marion Cunningham's Scones (really basic and delicious) and I don't have buttermilk on hand I have used yogurt in place of it. This recipe is incredibly forgiving. I've used a variety of flavorings too (vanilla, lemon, orange, almond) and throw in walnuts occassionally.

                                          http://www.baking911.com/recipes/qb/s...

                                          1. Yogurt is great in bready doughs for pastries, if you look up turkish and middle eastern recipe you'll find it in the dough which makes it very tender.

                                            Also a great chicken tenderizer, if you marinade it in some yogurt with spices

                                            1. As others have mentioned, yoghurt can be substituted in virtually any baking recipe for buttermilk (dilute with a bit of milk) or sour cream. I generally use yoghurt in making pancakes -- yesterday with a bunch of blueberries!