Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
May 29, 2012 04:06 PM

My Yogurt Dilemma

I recently was put on a rather bland diet for medical reasons and I purchased some Fage 0% Yogurt. I ate half of it with some fruit, but really couldn't get past the bitterness. Sadly, it's probably the best yogurt I've tasted. So I'm sitting with half a small container left and didn't want to throw it out, but wasn't sure what to do. I didn't feel like going for a shop and didn't have many items. So I decided to make a quac-yogurt dip. Out the yogurt in a bowl with one very ripe avocado and some Sriracha. I mixed it into a thick paste and gave it a taste. Still a little bitter. I was making some grilled chicken and wanted to use it as a spread for a grilled chicken sandwich. I decided to add one tablespoon of mayo to the mix and while the health aspect somewhat went out the window, it ended up being a nice compliment to the chicken, which I had seasoned with S&P, garlic powder and smoked paprika.

Any other thoughts other than Tzatziki sauce on how I can incorporate yogurt into my meals without having to "enjoy" the bitterness?

  1. Click to Upload a photo (10 MB limit)
    1. As Tzurriz said, honey works wonders. I usually have Fage with honey, crushed walnuts, and sliced banana for breakfast. I do have to use a fair amount with the 0% Fage product, much less than I do when I buy the stuff that's made on site from a local market. I do think that the 2% Fage is a little better in taste and texture, if the increase in fat isn't a concern for you.

      2 Replies
      1. re: onceadaylily

        And as I was looking up Thew's oven-baked polenta for tonight, I stumbled across this at the bottom of the thread:

        1. re: onceadaylily

          Not a huge honey fan to be honest. The Polenta thing sounds interesting

        2. I'm not sure I get the bitter flavor, but I use whole milk yogurt nearly daily and usually in savory preparations. Strained yogurt (which usually goes by the rather ethnocentric name "Greek" yogurt) is often the spread I use on bread, either in place of mayo, or topped with za'atar or other herbs. It's my basic binder for macaroni salads (with a touch of vinegar and sugar). With crushed garlic and herbs (usually mint or dill) it's a sauce for pasta or eggs or I can otherwise simply add some pecorino and a touch of cinnamon or nutmeg for a delicious "alfredo" sauce that works well with vegetables. Mixed with water (sparkling or still) and mint or salt, I drink it. Mixed with milk and sugar (and rose syrup if I'm lucky), I make it into lassi. If you can eat roast chicken, shredding it and tossing it with chickpeas, pita chips, yogurt, garlic, paprika, lemon juice and tahini will give you a very popular supper.

          There are many varieties of yogurt soups popular throughout the Middle East that are not spicy such as Yayla Çorbası or Ash e Mast. Rice cooked with yogurt and a few spices is comfort food in South India. Hummus-like dips also abound with yogurt. I make one with swiss chard stems and another with beets.

          Depending on what's in you cupboard, I think CH can figure out quite a few ways to hack a delicious Fage-based dish.

          6 Replies
          1. re: JungMann

            I appreciate all the ideas, but I think you missed the fact I'm not a huge yogurt fan. This is the Greek variety, as I can not even stomach regular yogurt. I do love hummus of all types and might try a combo of that as a dip, although I tend to like hummus on it's own or with veggies. I also like the idea of adding pecorino to make a healthier alfredo sauce. Thanks

            1. re: jhopp217

              I thought perhaps you didn't like non-fat yogurt which may have a bitter taste with which I'm not familiar. I have a friend who also claims to hate yogurt, but he seems to love it whenever its enriching and thickening properties are used to boost a dressing, sauce, dip or soup. Maybe you'd enjoy having it used that way also.

              1. re: JungMann

                I'm sure I would. While I don't associate the tastes as even remotely similar, I love the creaminess that sour cream adds to just about anything.

              2. re: jhopp217

                Try the full fat, or the 2%. I've never tasted a hint of bitterness, but I also scrupulously avoid anything fat free. I love it with a couple of drops of sweetener, vanilla extract and some chopped walnuts. Or just with vanilla and sweetener with blueberries.

                1. re: mcf

                  HAHA, ironically I can't have nuts or berries. Believe me, there would be 20 strawberries in it if I could. Will try the 2% next and report back

                  1. re: jhopp217

                    Well, it's darned good with just high quality vanilla extract and some sweetener, too.

            2. I really dislike fat free yogurt, FWIW -- often gritty, usually flavorless, and if it does have a flavor, it's an unpleasant one, IMO. Whole milk or at least 2% yogurt is the way to go. It's a reasonably healthy fat, and everything I've read and heard seems to indicate that the fat actually helps you absorb the nutrients in the product. So take that however you like... ;)

              But yes, honey. I happen to enjoy unsweetened yogurt, but it's an acquired taste and a very minority one at that! A spoonful of your favorite jam would work as well if you're allowed. Growing up my mother made all our yogurt and we'd eat it with a drop of vanilla and a spoonful of honey and a squeeze of lemon juice. Still a favorite.

              1 Reply
              1. re: LauraGrace

                Yes, a little bit of vanilla extract does wonders to counteract the tartness.

              2. yogurt shouldn't be bitter. do you mean "tart"? it is a fermented product. you can sub it almost anyplace you'd use sour cream, buttermilk or even heavy cream (just thin with some water.)

                it will work well mixed with eggs and pumpkin and baked into a savory custard. (seasoned to your preference -ginger, allspice, nutmeg, etc.)

                if you're using it for savory applications, a little squeeze of citrus often helps for balance. like a squish of lime juice in your guac mix.