I've just discovered Greek yogurt!...now what do I do with it?
Where have I been?! I've just discovered it (haha!) and love it's rich, creamy texture.
I usually eat (regular) yogurt on the side in a raita or perhaps with a fruit crumble, as a healthier alternative to ice cream, but what else can I do with Greek yogurt?
How do you eat it?
I've been making my own fruit on the bottom yogurt for breakfast. A big dollop of yogurt goes into a glass dish/jar along with some preserves and some granola for a delicious and filling meal. My co-workers have been jealous, which is a side bonus.
Any recipe calling for sour cream can be substituted with Greek yogurt so I've been using it for some time in pancakes, cakes, tea breads, cheesecake, dips, marinades, etc.
Greek yogurt smoothies
Like TampaA enjoyed in all sorts of fruit concotions
I eat Greek yogurt every day in some fashion, love the stuff. Have fun experimenting!
I use it in my chicken salad- just your average chicken salad with maybe cranberries, maybe some chives, then sub 3/4 of the mayo with yogurt. Tangy and really brings all the flavors together in harmony!
It's a great garnish for many many things, like Greek meatballs and rice; or ancient grain salads; or many savory concoctions like stews. Think of it as a dollop of sour cream, only tangier and healthier.
Use it to cut rich dishes. Put it on curries, tagines, or heavily spiced lamb, chicken or pork.
Use it in salad dressings to make them creamy and tart.
Mix in spices or herbs and maybe some olive oil, to make a quick sauce.
blend it with fruit to make a smoothie, or veggies (cucumbers, radishes, etc), stock and spices/herbs to make a light soup
If you combine frozen berries, a bit if sugar and some yogurt in the blender you will end up with something between soft-serve and regular ice cream in texture. Yum
Mix it with sriracha and serve with eggs, on any Mexican dish, as a dip, whatever! I put a dollop in a bowl of butternut squash soup last night.
We used it last night on our baked potatoes. Yummy! I have also added it to cumin, cilantro, and lime zest/juice as a taco "sauce". Still a favorite is just with a spoon and whatever fruit I have.
I use it piled on a baked potato. Mine is non-fat plain and it is better than any sour cream. I can add chives, salt & pepper, garlic, sauteed mushrooms, ANYTHING, but I love the yogurt!!!
honey and granola with berries:)
I have also used it in curry dishes with coconut milk and spices.
I use it as a marinade for chicken or lamb, mix in some garlic, cumin, tumeric, coriander, chilli powder and lemon juice. It really helps to tenderise the meat and is delicious when cooked.
Sweeten it however you like and bake it into phyllo dough for a great dessert. I use it for cannoli sometimes when I don't feel like making ricotta.
I agree that anywhere sour cream is good, Greek yogurt is just as good, if not better. I love it on lentils (especially mudjadara). I also served it on a lamb soup last week, which was fantastic.
My favorite savory dish made with Greek yogurt is tzaziki (and it's authentically Greek to boot!) Mix yogurt with lots of shredded cucumber, some finely minced garlic, a bit of chopped dill and mint, and a splash each of good olive oil and red wine vinegar. All proportions are variable to suit your taste. Mix well and set it in the fridge for an hour or two to let the flavors meld, then serve either as a dip with pita or a side dish with a hearty Greek main course.
I love greek yogurt for dips, cooking and just eating - on its own or with, say, some jam, but the thing I dont get is how many outlets - TJ, Costco etc carry only (or primarily) the nonfat. AARGH.
I dont think its particurly suited to use in raita, however,
I love Greek yogurt but I just also discovered it makes great pancakes! Super light and fluffy. Here is a recipe I adapted. The optional topping of Bourbon Maple Syrup, Mandarin Orange and Bacon Hash is decidedly not diet but was quite delish. More details and photos available on Neurotic Kitchen on post dated September 30 2012 - Breakfast for dinner - but here is the recipe!
Greek Yogurt Pancakes with Bourbon Maple Syrup + Mandarin Orange & Bacon Hash
Pancakes - Adapted from Recording Moments
1 Cup Vanilla Flavored Greek Yogurt - we used Oikos Brand
1 Cup All-Purpose Flour
Pancake Batter, Photo: NK
1.5 teaspoons Baking Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 Cup Skim Milk
1/2 teaspoon Real Vanilla Extract
Salted Butter, for cooking the pancakes
*Optional Topping - Recipe Follows Below - Topping should be prepared just after the Pancake Batter has been made and before cooking the Pancakes.
Combine all Dry Ingredients together.
Whisk in Wet Ingredients into Dry Mixture, and mix gently until fully incorporated.
Optionally, prepare the Maple, Bourbon and Mandarin Bacon Hash Topping as below
Heat a skillet over medium heat and grease with an ample amount of Butter.
Pour Pancake Mix into a container with a spout or measuring cup and pour slowly into the skillet, forming uniform circles. Cook for a few minutes on one side until golden brown (these will cook quickly) and flip midway through. Set Pancakes aside in a stack and keep warm.
*NK's Bourbon Maple Syrup + Mandarin Orange & Bacon Hash
1/2 Cup Real Maple Syrup
1 15 Ounce Can of Mandarin Orange Segments, rinsed, drained and patted dry
5 Slices of Thick-Cut Bacon, diced into small pieces
1 Tablespoon Bourbon, plus more to taste if you like
In a small pan, cook Bacon Bits to your desired doneness. Drain Bacon Bits on paper towels and set aside. In another small pan, heat Maple Syrup and Bourbon together until sufficiently warm.
To serve, remove Maple Syrup from the heat and stir in Mandarin Segments. Spoon the mixture over Pancakes and sprinkle all over with Bacon Bits. Enjoy!