So now that you’ve starting making your own yogurt at home, what other uses are there besides topping with fruit and granola or making delicious smoothies in the blender? There’s a lot of ways you can use yogurt in cooking:
- Substitute in Recipes: Yogurt makes great substitutes in cooking and baking for recipes that call for buttermilk, sour cream and mayonnaise. Simply substitute using a one to one ratio.
- Make Fruit Dip: Yogurt is a tasty dip for sliced fruit. Mix ½ teaspoon vanilla extract and 2 tablespoons honey or evaporated cane juice in 1 cup of yogurt for a delicious and healthy dip.
- In Baking: Use yogurt as substitutes for quick breads, muffins and scones for a moist, delicious treat. If a recipe calls for milk, you can add a little less yogurt for great results.
- Salad Dressings: Yogurt makes delicious creamy salad dressings. My favorite dressing is a version of a Sparkpeople’s knock-off of Tastefully Simple’s Garlic Garlic dip.
- Yogurt Cheese: Yogurt cheese is very easy to make. Let it drain/strain over a bowl in cheesecloth overnight to remove the whey. When done, it has the consistency of cream cheese or farmer’s cheese and can be substituted for either in recipes. If you feel the cheese is too little tart or tangy for your taste, try incubating your yogurt for less time. It will taste more like cream cheese. You can use yogurt cheese to make vegetable dips, spread it on bagels, or mix it with fruit preserves to make a sweet dessert.
- Pasta Sauce: Using yogurt in a pasta sauce gives it a nice creaminess — and a bit of a tang — that you don’t get with other traditional dairy-based sauces. Adding a bunch of green vegetables (like peas, zucchini, green onions and spinach) makes it even better –and healthier!
Yogurt Pasta Sauce
1 cup plain yogurt
3 tablespoons olive oil
1/2 cup fresh basil, packed
2 cloves garlic, chopped
1/4 cup grated Parmesan cheese, plus more for serving
1 teaspoon lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
Dried pasta of your choice
3 tablespoons olive oil
1 bunch of green onions, snipped
2 medium-sized zucchini, thinly sliced and quartered
2 cups fresh or frozen peas
2 to 3 cups spinach, coarsely chopped
- In a food processor, combine the yogurt, olive oil, basil, garlic, Parmesan cheese, lemon zest, salt and pepper. Process until all the ingredients are thoroughly mixed. Taste and adjust seasonings. Set aside.
- Cook the pasta according to the package directions.
- In a large frying pan, heat the olive oil. Add the green onions and zucchini and sauté until soft, about 8 minutes, then add the peas and spinach. Cook until the spinach is wilted and cooked through, about 4-5 minutes.
- Add the pasta to the vegetables and stir to combine. Pour into a large bowl and add the yogurt sauce, tossing and stirring to coat well. Grate some parmesan cheese on top.
These are some of our favorite ways to use homemade yogurt. How about you? Do you have any favorite recipes using yogurt? Share J