Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cooking With Yogurt


maggiethecat
 Share

Recommended Posts

I bought a yogurt maker via Amazon the other day -- a cheap Salton jobbie that's really nothing but a warm womb to keep the mixture at temperature. (Many years ago, I wrapped the mixture in a bath towel and placed it on a steam radiator, but I'm lazier now than I was as a novice cook.)

I spent the twenty bucks on the machine because I was cross at the price of yog, and the process has always seemed like magic to me.

So: I can make a quart of yogurt a day, no sweat. But what to do with it, beyond the crunchy breakfasts, the tandoories, the cheese (love that!) the Jacques Pepin cake? The dips, the salad dressings, etc.

It's good, it's easy, it's versatile, it's cheap. Care to share how you cook with yog?

Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

Link to comment
Share on other sites

I despise yogurt, unfortunately, but can on occasion use it in place of low-fat sour cream (which is a bit of an anathema to me itself) in my cold avocado soup. Blend the flesh of two ripe avocadoes with half a cup of yogurt, a cup or more chicken/vegetable stock, lime/lemon juice, spoonful of cayenne, S&P to taste. Chill well before serving. Great garnished with salted croutons, fresh chives, baby shrimp, or fish roe. Truffle oil never hurt either. :smile:

Laura Fauman

Vancouver Magazine

Link to comment
Share on other sites

I use it in biscuits, in my 'sour cream' coffee cake, my chocolate cake, my chocolate chunk/oatmeal cookies, my 'buttermilk' pie, my orange cake, my lemon cake, my baba ganouche, I marinate chicken breasts in it, my blueberry oatmeal muffins, some goes in my baked potato soup.

The Liberte Mediterranean yogurt I use it anywhere I'd use sour cream.

I also like to make a dish of layers of high fat plain yogurt and lemon curd - yum!

Link to comment
Share on other sites

Kerry: What great ideas for baking! Do you sub it weight for weight for sour cream?

I use it to replace buttermilk by adding a bit of milk, and weight for weight for sour cream.

Link to comment
Share on other sites

I have a lamb curry recipe that uses yogurt as a combination marinade and cooking liquid. It's really great. This topic makes me realize I haven't made it in ages.

Lamb curry

Link to comment
Share on other sites

I just made the lightest, tenderest, tangiest best pancakes ever the other morning, with some yogurt. I subbed in half a cup of yogurt for half a cup of the milk in my typical weekday morning Bisquick recipe, and as always added an extra egg (I like my pancakes eggy for whatever reason). You could probably do that with just about any pancake recipe, or sub it in for the buttermilk, but I just wanted to report that it does amazing things to the standard pancake.

Link to comment
Share on other sites

Tzadziki: Drain the yogurt until thick; grate, salt, and drain a seeded cucumber (and squeeze out as much liquid as possible; put a clove of garlic through a garlic press; mix together. Let sit for a few hours, refrigerated. Serve with pita. We live on this all summer.

Smoothies: can't beat yogurt, orange juice, berries (fresh or frozen), banana (fresh or frozen), all whirled in a blender. We live on these all summer, too.

Lemon frozen yogurt: Drain the yogurt until thick. For 1 quart (predrained quantity), stir in 1/4 cup light corn syrup, 3/8 cup sugar, 2 tbsp fresh lemon juice, 1 tsp grated lemon zest. Freeze in an ice cream maker.

Use the whey from drained yogurt in quick breads (muffins, pancakes, whatever) in place of milk. This makes for very tender baked goods.

Link to comment
Share on other sites

Laban Immo W'Ruz

Delicious, tangy Lebanese peasant dish.

1 lb lamb cubed

2 (150g) onions, large dice

water

salt

1 qt yogurt

1 cup water

1 egg beaten

1 T corn starch

salt

pepper

Brown the meat in some butter, stir in the onions and cook until tender but not brown. Add just enough water to cover the meat,season with a little salt, bring to a boil, turn down the heat, cover and simmer until the meat is tender (about 1 hour).

15 minutes before the meat is done, mix the yogurt, cornstarch, egg and water in separate pot. Heat on medium high while constantly stirring in the same direction* until the mixture just starts to bubble. Turn the heat down to the lowest setting and season to taste with salt and pepper.

Drain the cooked meat and onions and add them to the yogurt. Correct the seasoning and simmer until you have "gravy" consistency.

Serve on rice with Pita bread and fresh radishes and green peppers.

*To prevent the yogurt from separating or curdling.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By ojisan
      Does anyone have any thoughts about Alice Waters' new "40 Years of Chez Panisse"? Not a recipe cookbook - more of a memoir/history/picture book.
    • By Rushina
      What would you like to be included in a cookbook you classify as a "good cookbook"?
      Rushina
    • By Multiwagon
      Other than the three written by Michael Ruhlman, which I have read and loved, what other books are out there that are about cooking, but not cookbooks?
    • By OliverB
      I just received a copy of "The Cook's Book - Concise Edition" edited by Jill Norman, and now I'm curious, what's the difference to the full edition? Supposedly it has 648 pages compared to 496 in this edition, and it appears to be much larger in size if the info on us.dk.com is correct. Other than that I can't find any info what the difference might be. It's a neat book with lots of photos about techniques etc, and lots of recipes. As with any DK book production values are high.
      If the contents are the same, I'm happy with the smaller version, but I'd really like to know what I might be missing on those 150 or so pages. If it's just filler, I don't care. If it's some fantastic recipes, I do care....
      Anybody here know both editions? Google was so far of no help. Lots of the full edition are to be had used as well, I'd be happy giving this one as a gift and ordering the full edition, if it's worth it.
      Thanks!
      Oliver
    • By devlin
      Say you were rounded up with a group of folks and either had a skill to offer in exchange for a comfy room and some other niceties or were sent off to a slag heap to toil away in the hot sun every day for 16 hours, what 3 books would you want to take with you to enable you to cook and bake such fabulous foodstuffs that your kidnappers would keep you over some poor schlub who could cook only beans and rice and the occasional dry biscuit?
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...