| T O P I C R E V I E W |
| smoothiejuice |
Posted - Apr 17 2007 : 09:06:56 AM
Does anyone have any recipes for cooking with yogurt? I have a source for free yogurt for my family and I get cases and cases of it. I cannot force anymore yogurt down my kids. We have made plenty of smoothies and popsicle and the like, but I am looking for recipes for foods made with yogurt. Can anyone help me? Thanks...jess |
| 10 L A T E S T R E P L I E S (Newest First) |
| theoanne |
Posted - Apr 28 2007 : 5:17:47 PM
Yogurt
jello semi set up
and fruit(usually same flavor as the jello)
stir together and chill until all is set-up. The kids will love it for dessert.
ALSO
I make yogurt, fruit, and granola parfaits for breakfast. Just layer in a clear cup.
I also substitute the plain yogurt for sour cream and even have used it in a recipe when I'm out of milk.
TEDDIE
Too blessed to be stressed! |
| Libbie |
Posted - Apr 28 2007 : 10:57:43 AM
I use plain yogurt for almost anything that calls for sour cream - from quiches to using it on burritos - most of the time nobody even knows the difference unless I tell them!
XOXO, Libbie
"All through the long winter, I dream of my garden. On the first day of spring, I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar..." - Helen Hayes |
| smoothiejuice |
Posted - Apr 28 2007 : 06:32:16 AM
Thanks, will try it as I just received yet another cooler full. |
| faithmarie |
Posted - Apr 28 2007 : 05:18:41 AM
Hi
I make potato salad with my yogurt. I just made 4 gallons of goat yogurt. And I make a soft serve goat yogurt ice cream.
I make the yogurt cheese that UrbanChick is talking about.
I make a salad dressing for salad and for ovet fried breaded chicken strips in pita bread.
The potato salad
potatoes-
1 clove garlic crushed - optional
scallions chopped
yogurt 1 cup
mayo 3 large spoons
salt and pepper to taste
make like any potato salad , add what you would and in scallions, a table spoon or a cup. Mix the mayo, I always use hellmans if I dont make my own, with the yogurt. Experiment with it. It is my grandmothers recipe and she didnt measure anything.
I am the same way.
I make the dressing the same way. Mayo and yogurt a little garlic and I put fetta cheese in insted of the scallions.
I make the yogurt with frozen fruit and honey and a little yogurt. Blender it. I have a vita mix now that helps alot.I say alittle yogurt becase I keep adding becase if i put to much it will be just a smoothy.
I made the dressing and potato salad alot for kids after church for years and my kids and they all lived it. It is very light and mild and refreshing.
I hope this helps, Faith
To every thing there is a season, and a time to every purpose under the heaven |
| smoothiejuice |
Posted - Apr 25 2007 : 8:12:16 PM
My family enjoyed the biscuits...we have had them twice. we made some changes to the ham salad, but it still resembles your recipe...I got two thumbs up. Thank you. Jess |
| UrbanChick |
Posted - Apr 17 2007 : 11:35:40 AM
Ok I got this from my donvier yogurt cheese maker instruction booklet.
Banana Cheesecake
crust:
1 1/2 cups chocolate wafer crumbs
1/4 cup granulated sugar
5 tbsp unsalted butter, melted
filling:
2 bananas, mashed
4 large eggs
1/2 cup granulated sugar
1 tsp vanilla
2 cups plain yogurt cheese
topping:
1 1/2 cups plain yogurt
1 tbsp granulated sugar
1 tsp vanilla
In food processor or large bowl, mix wafer crumbs, sugar, and melted butter until well blended. Press crumbs evenly over bottom and up side of an ungreased 9 in springform pan. Chill thoroughly. In food processor, blend bananas, sugar and vanilla. Add eggs on at a time, blending well after each addition. Add yogurt cheese and blend just until combined. Pour filling into crust. Bake in a preheated oven 350 degrees for 30 minutes. Blend yogurt, sugar and vanilla together. Spread topping over baked cheesecake and return to oven for 5 minutes. cool and refridgerate up to 12 hours before serving.
"Courage dosen't always roar. Sometimes courage is the quiet voice at the end of the day saying: I will try again tomorrow." |
| smoothiejuice |
Posted - Apr 17 2007 : 11:33:50 AM
have not tried that, sounds interesting, will look around for instructions...unless you have more tips...jess |
| UrbanChick |
Posted - Apr 17 2007 : 11:29:02 AM
Have you ever made yogurt cheese? I use plain yogurt (homemade or Stoneyfields whole milk plain) and I use a yogurt strainer but you could use a few sheets of a fine cheese cloth and strain it yourself over a small bowl in the fridge. The longer you leave it to strain the thicker and denser it gets. I use it as an alternative to cream cheese on my bagels. I spread it on toast as well. I'm sure there are other uses for it but I just like it as a spread.
"Courage dosen't always roar. Sometimes courage is the quiet voice at the end of the day saying: I will try again tomorrow." |
| smoothiejuice |
Posted - Apr 17 2007 : 10:02:42 AM
thanks so much we will be eating your style for dinner tomorrow night...jess |
| UrbanChick |
Posted - Apr 17 2007 : 09:55:40 AM
The biscuit recipe calls for plain yogurt. I always make ham salad to go with biscuits so I included my favorite ham salad recipe too.
Miss Jane's Better Biscuit recipe
2 cups whole wheat flour, sifted (I used soft wheat but red wheat is fine too)
2 1/2 teaspoons baking powder
3/4 teaspoons salt
6 Tablespoons butter cut into 1/2 inch pieces
2/3 cup plain yogurt
Preheat oven to 425 degrees
Mix dry ingredients together, cut in butter till resembles pea-sized crumbles. Mix and add yogurt a little at a time till it forms a ball. (I used a food processor but you can do it in a bowl) Be careful not to over mix or your biscuits will be tough. Knead dough on lightly floured surface several times till smooth. Roll out dough to 1/2 inch thick and cut using a biscuit cutter or a small glass jar. Dip the rim of glass or cutter in flour to make cutting dough easier. Bake for 15 minutes or till done.
When the biscuits are cool split them open and pile it high with ham salad. Enjoy. Makes 8-12 biscuits depending on how big they are.
Miss Letties Ham Salad on a biscuit
1 pound cooked ham from the deli, 1/4 inch thick slices, diced
3 ribs celery, from the heart, finely chopped
1/2 c salad olives with pimento, drained, chopped
1 jalepeno pepper, seeded, finely chopped
4 scallions, finely chopped
1/4 cup flat leaf parsley chopped
1/3 cup mayonnaise, just enough to bind the salad
3 tablespoons of prepared yellow mustard
3 tablespoons of dill pickle relish
Salt and pepper to taste
Combine all ingredients in a bowl and adjust seasonings to taste. Place in refrigerator for at least 1 hour to chill.
"Courage dosen't always roar. Sometimes courage is the quiet voice at the end of the day saying: I will try again tomorrow." |
