I need recipes for flavoring home-made yogurt.
I'm looking for ideas on how to flavor my home-made 'gurt. Please do not respond with "some sweeting agent and some fresh fruit" or simply "add your favorite jelly or jam." I'm looking for more interesting flavor combinations that people have actually tried and enjoyed.
Ok, I posed the question so I'll start with my favorite recipe for making a lime flavored yogurt. This makes a lot of flavoring because it is actually a cookie glaze recipe, but a couple of spoonfuls of this concoction in your morning yogurt is very tasty.
1 cup confectioners’ sugar
2 teaspoons water
2 tablespoons fresh lime juice (1 – 1 1/2 limes)
1 1/2 teaspoons finely grated lime zest (about 1 lime)
One of my husband's favourites was the time I had made vanilla sugar and good strong lemon sugar (using the rind of a couple of lemons). He tossed a spoonful of each in and was in heaven.
IIRC the vanilla sugar was just granulated sugar in which I scraped a vanilla bean then stored a bunch of older used beans in for quite some time, and the lemon sugar was quite similar, only I zested a lemon or two, diced the zest ultra-fine, mixed with the sugar, and let set for a good long while.
How about classic Indian dessert flavors such as cardamom, saffron or nutmeg - separately or all together in one batch? I would steep these in milk before culturing it into yogurt, rather that trying to add to yogurt after it has set. Also, how about herb syrups - this I have not done. But should work.
Since I have been making my own yogurt, I have been eating it in savory forms as well as sweet. A few of my favorite ways:
-Sliced strawberries and balsamic vinegar topped with plain yogurt
-Swirl in pumpkin butter (I am sure apple butter would work too)
-I love to throw a dollop of lemon curd in plain yogurt.
-I can sit down and eat tzatziki, or the Indian version, raita, with a spoon
-Dessert yogurt: add double dark cocoa powder, sugar to taste and a little almond extract
Rhubarb sauce! 2 lbs frozen rhubarb, 1 1/2 cup sugar, 1 tsp nutmeg, boil until thick. It's fairly tart, you might want to use more sugar. I use about a 1/4 cup per 8 oz of Greek style yogurt.
I recomment going the savory route - indian dishes like raita, curd rice and chaat are delicious, if you havent tried them and very cooling.
Draining and making tzatziki (with drained cucumber and garlic, and maybe dill or mint) or any number of dips in place of sour cream are also great uses.