We love having plain yogurt on hand for quick breakfasts, smoothie boosts, and popsicles (of course), but it turns out that you can use yogurt for so much more varied cooking and baking. In this episode, we talk through all the ways to use yogurt so that you can grab a tub and be sure to use up every drop.
A Healthy Staple With Tons of Use and Flavor Too
While you’ll never hear us recommend that you swap yogurt for mayo for a healthier summer tomato sandwich (because, no thank you), plain yogurt is an extremely versatile and healthy ingredient that can be use and swapped in a huge range of recipes. It brings a delicious tang with a hit of protein and probiotics that can make your cooking healthier and more delicious all at once.
Here are links mentioned in this week’s episode:
- How to Make Yogurt Two Ways
- White Moustache
- how to temper yogurt
- What is a panade?
- Spiced Meatballs with Yogurt and Herbs
- Turkish Yogurt Soup with Chicken, Chickpeas, and Rice
- Tandoori Yogurt Sauce/Marinade
- Tandoori Chicken
- Yogurt Rice
- Fatet Hummus (Chickpeas and Yogurt)
- Eggplant Fatteh
- Yotam Ottolenghi’s recipes for cooking with yoghurt
- Conchiglie with Yogurt, Peas & Chile
- Diane Kochilas’ Pasta With Yogurt & Caramelized Onions
- Buttermilk-Marinated Roast Chicken
- 3-Ingredient Yogurt Marinated Chicken
- Tzatziki with a twist
- Peanut Butter Honey Yogurt Dip
- Greek Yogurt Frosting
- Lemon Poppyseed Layer Cake with Whipped Yogurt Buttercream
- Yogurt Glaze
- One-Bowl Yogurt and Honey Olive Oil Cake
- 4-Ingredient Fruit and Yogurt Popsicles
- yogurt bark
- Easy Homemade Popsicles for Breakfast, Lunch, and Dinner
- How to Get Your Kids to Like Fish
Here are the products mentioned in this week’s episode:
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