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(Serious Eats)   Fark Food Thread: ways do you use yogurt to make your meals better? Difficulty: not just 'open container, use spoon to stuff face'   (seriouseats.com ) divider line
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1049 clicks; posted to Main » on 01 May 2014 at 5:00 PM (2 years ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-05-01 05:07:28 PM  
I tend to use it as a base to construct a marinade for South Asian-style grilled meat--or a matrix base for a South Asian dish.
 
2014-05-01 05:08:10 PM  
After dinner.

Makes a better antacid than TUMS or Rolaids.
 
2014-05-01 05:08:24 PM  
I mix it with whipped cream and freeze it. Yum.
 
2014-05-01 05:10:04 PM  

Purelilac: [www.saveur.com image 500x750]

6 lamb shoulder chops (about 8 oz. each), trimmed
1 large yellow onion, sliced crosswise into ½"-thick rings
Kosher salt and freshly ground black pepper, to taste
1 cup plain Greek yogurt
3 tbsp. olive oil
2½ tsp. ground cumin
2 tsp. ground green cardamom
8 cloves garlic, mashed into a paste
Zest and juice of 1 lemon
6 medium seedless oranges, ends trimmed, halved crosswise
INSTRUCTIONS
1. Place lamb and onion in a 9" × 13" baking dish; season with salt and pepper. Stir yogurt, oil, cumin, cardamom, garlic paste, zest, and juice in a bowl; rub over lamb. Cover with plastic wrap; chill 4 hours.

2. Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a grill pan over medium-high heat.) Remove lamb from marinade and grill, flipping once, until slightly caramelized and cooked to desired doneness, 10-12 minutes for medium; transfer to a serving platter. Grill onion and oranges until slightly charred and tender, 5-7 minutes; serve alongside lamb.


ZOMG.
 
2014-05-01 05:11:01 PM  
I wanna dip my balls in it too!
 
2014-05-01 05:11:49 PM  
I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.
 
2014-05-01 05:12:42 PM  

Purelilac: I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


I can't stand the fat free stuff. It has a weird dry texture. The 2% is a good sour cream replacement though.
 
2014-05-01 05:13:35 PM  

Purelilac: I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


[4.bp.blogspot.com image 384x305]


For cold applications, yes.

In a cooked sauce I haven't found that yogurt works in place of sour cream.  Stroganoff and paprikash are in regular rotation in my kitchen and it's gotta be sour cream.
 
2014-05-01 05:15:27 PM  

odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.


If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling.  Tastes like nothing else on earth.  I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.
 
2014-05-01 05:15:59 PM  

odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.


I've had success with the dry spices.

Also, Greek yogurt, some horseradish, a little Worcestershire, some fresh black pepper, and a dash of onion powder is really good on beef.
 
2014-05-01 05:19:00 PM  
A terrific dip recipe, similar to a certain Uncle's ranch dressing but with some zing from the yogurt:

Dip Mix

1/4 cup garlic powder
1/4 cup onion powder
2 tablespoons sugar
2 teaspoons salt
2 teaspoons Seasoned Salt, see recipe
1 teaspoon celery seed
2 tablespoons parsley
1 teaspoon white pepper

Seasoned Salt

2 Tablespoons salt
2 Teaspoons sugar
1/2 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch

Mix 1 to 3 teaspoons (to taste) with 1/2 cup of plain Greek yogurt and 1/2 cup mayo.. Let sit for a few hours in the refrigerator to meld flavors.
 
2014-05-01 05:21:50 PM  
Use it as binder in chicken salad instead of mayo
 
2014-05-01 05:23:16 PM  

DonWrite: Now that summer is here: Tzatziki Potato Salad. It's easy and delicious.


Or forget the mayonnaise and just make regular tzatiki sauce.
 
2014-05-01 05:23:17 PM  
Watching food network today.  The yoghurt has been used a couple times.

I've never tried it.  If it's like crema or sour cream, but healthier I look forward to ideas!

/I eat yoghurt for breakfast, with a banana.
 
2014-05-01 05:24:00 PM  

Mirrorz: To improve my meals I throw yogurt straight into the trash.


That 0% fat that everyone sells yogurt is awful. Only edible with lots of sugar and fruit flavorings.

To get full fat greek yogurt, I have to buy Vitamin D milk and make yogurt and strain it myself! Lot of work and it doesn't last long and I can never get the sourness just right but its better than the 0% fat stuff.

Favorite is Tzazaki sauce and also, marinade for Tandoori chicken.

Always good with fruit as well. Can always add it to any dip to get the creaminess and sourness.

My local Middle East place makes a fabulous dipping sauce with Yogurt - they add olive oil and some spices. I have never been able to replicate it.
 
2014-05-01 05:25:57 PM  
Mix with ripe bananas and honey on a blender. Put in cupcake molds in the freezer. Enjoy frozen yogurt.

/sub any fruit for bananas
//works great with dulce de leche instead of honey
 
2014-05-01 05:25:58 PM  

Jacobin: Use it as binder in chicken salad instead of mayo


Sure. Also works with mac salad, egg salad, etc.

Not a fan of it outside of recipes, though. I grew up with a mother who never thought to stir things like pudding or Jell-o, so I have some serious issues with custard-consistency.

*shudder*
 
2014-05-01 05:26:10 PM  
I use it for a bbq chicken marinade: yogurt, garlic, turmeric, garlic, paprika, garlic, salt, garlic, cilantro, and cumin.  And garlic.
Marinade with leg quarters for 2-3 days.  Wipe off the excess and grill
 
2014-05-01 05:27:12 PM  
What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?

My favorite dessert is yogurt with honey and something crunchy for dipping.
 
2014-05-01 05:28:12 PM  

Purelilac: DonWrite: Now that summer is here: Tzatziki Potato Salad. It's easy and delicious.

Printed.


Ditto. That's a keeper. Hell, I'm tempted to eliminate the mayo altogether.
 
2014-05-01 05:28:21 PM  

megarian: Stick your dick in it.

 
2014-05-01 05:30:16 PM  
I rub it all over my lips/face and scream BUKKAKE at my wife.
 
2014-05-01 05:31:14 PM  
not just 'open container, use spoon to stuff face'

Why the fark not?
 
2014-05-01 05:32:42 PM  

js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?


That seems to be the idea.  Now me, I'm of the philosophy that "reduced-fat" or "fat-free" dairy qualifies as a processed food.  They have to take the whole-fat source and do things to it to make it appeal to the diet-conscious.  Since I'm all about as few middlemen between source and table as possible, I go for the original, full-o-fat milk, cream, etc.
 
2014-05-01 05:34:46 PM  
Has anyone said use it as a substitute for milk in pancakes and waffles?  Or rather use half milk and half yogurt depending on how thick the yogurt is.
 
2014-05-01 05:35:58 PM  

js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?.


Yes, calories and a lowfat diet.
 
2014-05-01 05:37:09 PM  
Afgani Chicken kebabs

For the chicken:
1 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 cup fresh lime juice
2 tablespoons olive oil
2 large onions, peeled and thinly sliced
2 cloves garlic, peeled, and crushed
2 tablespoons zest of orange
2 tablespoons yogurt
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 Cornish hens, about 4 pounds, each cut into 10 pieces, or 4 pounds of chicken drumettes, or 3 pounds boneless chicken cut into 1 1/2 inch pieces (chicken drumettes are cheaper)
5 medium tomatoes, halved
6 flat, swordlike skewers
For the baste:
Juice of 1 lime
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
To serve:
2 12-ounce packages of lavash bread
2 limes, cut in half
Parsley sprigs
INSTRUCTIONS
For the chicken:

In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of Cornish hen or chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
Skewer the tomatoes.
Spear wings, breasts, and legs onto different skewers (they require different cooking times).
For the baste:
Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
 
2014-05-01 05:38:40 PM  
Full fat Greek Yogurt + chopped strawberries (or other fresh fruit) + vanilla extract = heaven.

We also do tzatziki, curries, and dressings.
 
2014-05-01 05:39:13 PM  

atlfarkette: Purelilac: I use nonfat Fage Total 0% Greek yogurt instead of sour cream. It's the bomb.


[4.bp.blogspot.com image 384x305]

This. Also I put some in my smoothies.


Someone already mentioned balls.
 
2014-05-01 05:39:31 PM  
mix it with cottage cheese, milk curd, cream cheese and smear it all over that ass.
 
2014-05-01 05:40:21 PM  
Chicken Curry

2 lbs. chicken breast, cut into 1" cubes
1 large white onion, small dice
1 large tomato, small dice
1 tbsp. minced garlic
1 tbsp. minced ginger
3 tbsp. curry powder
Chicken or Vegetable stock
1 cup plain yogurt
4 tbsp. chopped cilantro
1 tbsp. garam masala
Oil or ghee
S & P


1. Season cubed chicken with salt and pepper liberally. Heat 1/4 c. of oil or ghee in a large pan (dutch oven works great) on High and add chicken in batches, frying until golden on the outside. Set seared chicken aside.

2. Add onions, garlic, and ginger to the pan and cook, stirring constantly, until onions begin to turn golden brown.

3. Stir 3 tbsp. of stock to the curry powder and stir to form a paste. Add curry paste and tomato to the onion mixture and stir constantly until spices become extremely fragrant. Add additional fat if necessary.

4. Stir chicken back into the pan and add enough chicken stock to reach the top of the chicken. Add yogurt and sprinkle garam masala and cilantro to the pan. Cover, reduce heat to medium, and simmer for 30 minutes (or as long as you like), stirring occasionally.

5. Serve on top steamed basmati rice with additional chopped cilantro as garnish.

BONUS ROUND!

Add curry powder to a dry pan on medium heat and stir for about a minute to toast the spices before making your paste. It will turn a ho-hum curry powder into a fragrant dust of deliciousness.

Add crushed or ground chilis to the paste to add additional heat if necessary. Chili paste or sriracha works awesome as well.
 
2014-05-01 05:40:59 PM  

Mirrorz: To improve my meals I throw yogurt straight into the trash.


I just snorted in the middle of class.
 
2014-05-01 05:42:31 PM  
Asked mother in law to pick up plain yogurt.  She bought vanilla yogurt.  Tried to explain why those weren't the same thing.  I'm pretty sure her take away was just that she didn't by the organic or free-range or whatever.
 
2014-05-01 05:42:33 PM  

piercer310: Afgani Chicken kebabs


Yep, I'm going to have to make this.
 
2014-05-01 05:43:03 PM  

Purelilac: js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?.

Yes, calories and a lowfat diet.


For me it's not so much low fat as it is high protein.

I am pretty boring with my Fage yogurt, but I have it for breakfast most days. Yogurt, granola, peanut butter and honey, plus juice.

Much better than milk and cereal. The protein provides longer term energy and carbs.
 
2014-05-01 05:43:18 PM  
I use it on a salad I make:

Dressing:

A few tablespoons of greek yogurt
About 1/4c of crushed/pureed lingonberries
A few tablespoons of lemon juice, use your discretion
A dash of a GOOD balsamic vinegar
Salt (to taste)

Salad:

A bed of mixed greens, heavy on argula
2 - 1/2" thick slices of goat cheese
Crushed walnuts

Add all your dressing crap together, set aside. Coat your goat cheese in the crushed walnuts, put that shiat in a hot oven for a while to heat it up so it's nice and warm. When that's done, put them on top of your greens, and add the farking dressing on top. Done
 
2014-05-01 05:44:16 PM  

Purelilac: [www.saveur.com image 500x750]


*siezure*
 
2014-05-01 05:44:40 PM  
i.imgur.com
gallon of whole milk
sterilized to 185, cooled to 110
1/2 cup TJ's greek yogurt
8 hours at 100 in a crockpot in an oven heated by a hot pad
drained for 24 hours

A bit easier than it sounds since much of this goes by a stopwatch.

Cheaper to buy it, but if you are already having a tv night....

It's already for the garlic...
 
2014-05-01 05:46:23 PM  

praxcelis: js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?

That seems to be the idea.  Now me, I'm of the philosophy that "reduced-fat" or "fat-free" dairy qualifies as a processed food.  They have to take the whole-fat source and do things to it to make it appeal to the diet-conscious.  Since I'm all about as few middlemen between source and table as possible, I go for the original, full-o-fat milk, cream, etc.


It does count as processed food- and they often replace the fat with sugar in reduced fat stuff, which is a lot worse for you than fat is. The whole fat is evil thing never had any hard science behind it, it was a gut thing. Fat you eat turns into fat on your body, right? Turns out that's not the case. If you're worried about getting fat, the Glycemic load is what you should be looking at- your body turns sugars into fat. To turn fat into fat, it has to be turned into sugar first, then turned back into fat. Fat is much better on that front than sugar is. Also, alcohol has no effect- alcohol is not a calorie in the same way a french fry is. It doesn't go through the normal digestive process, and never gets turned into the glucose that gets turned into fat. Good news for the wine, cocktail, and spirits lovers- unless there's added sugar, they will never make you fatter. Bad news for beer lovers- nutritionally, beer is nothing but a shaitload of suspended sugars. Yes, even light beer.

Of course, types of fats matter too. Trans fats are indeed evil. Back away from the margarine, folks. Butter is better for you.
 
2014-05-01 05:46:29 PM  

Purelilac: js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?.

Yes, calories and a lowfat diet.


Goat milk yogurt is a great substitute for sour cream for lactose intolerant individuals!
 
2014-05-01 05:46:58 PM  
I've been using it a lot lately and not just to eat directly. I use plain Greek yogurt when making flat breads, marinating chicken with curry, and as a butter substitute in a 1:1 ratio when baking. Pretty versatile stuff. Of course, it's pretty good with a bit of honey added in.
 
2014-05-01 05:48:45 PM  

piercer310: Afgani Chicken kebabs

For the chicken:
1 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 cup fresh lime juice
2 tablespoons olive oil
2 large onions, peeled and thinly sliced
2 cloves garlic, peeled, and crushed
2 tablespoons zest of orange
2 tablespoons yogurt
2 teaspoons salt
2 teaspoons freshly ground black pepper
4 Cornish hens, about 4 pounds, each cut into 10 pieces, or 4 pounds of chicken drumettes, or 3 pounds boneless chicken cut into 1 1/2 inch pieces (chicken drumettes are cheaper)
5 medium tomatoes, halved
6 flat, swordlike skewers
For the baste:
Juice of 1 lime
1/4 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
To serve:
2 12-ounce packages of lavash bread
2 limes, cut in half
Parsley sprigs
INSTRUCTIONS
For the chicken:

In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of Cornish hen or chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
Skewer the tomatoes.
Spear wings, breasts, and legs onto different skewers (they require different cooking times).
For the baste:
Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.
Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.


Saved.  Thanks.
 
2014-05-01 05:49:52 PM  

js34603: What's wrong with sour cream that people want to replace it with yogurt? Is it a calorie thing?

My favorite dessert is yogurt with honey and something crunchy for dipping.


Yogurt with honey and hot toasted crushed almonds, or pecans. So hot they sizzle in the yogurt.
 
2014-05-01 05:53:52 PM  
Use yogurt in muffin recipes to keep them from drying out.


Remember when "greek" yogurt meant it was made from goats milk? Good times.
 
DGS [TotalFark]
2014-05-01 05:56:31 PM  

praxcelis: odinsposse: I forget where exactly I picked this up but mixing dry spices into yogurt works really well. I've mixed various blends of Indian spices into yogurt, let it sit for a while, and it becomes a great sauce for almost anything. The yogurt seems to pick up the flavors well and the spices don't taste raw. I usually put it on roasted vegetables or already-cooked meat when I've got some that I want to dress up.

If you can find it, mix a couple tablespoons of za'atar into some plain Greek yogurt and use that as a marinade for lamb or chicken prior to grilling.  Tastes like nothing else on earth.  I did some cubed chicken thigh meat this way, threaded onto skewers, and couldn't keep up with the demand.


How spicy is that seasoning?
 
2014-05-01 05:59:53 PM  

piercer310: Afgani Chicken kebabs


28.media.tumblr.com
 
2014-05-01 06:00:16 PM  

mr0x: That 0% fat that everyone sells yogurt is awful. Only edible with lots of sugar and fruit flavorings.


I don't even know why you quoted me but I'm correcting your comment anyway.
 
2014-05-01 06:00:59 PM  
http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunk

How to Drink All Night Without Getting Drunk

Koch told me that for years he has swallowed your standard Fleischmann's dry yeast before he drinks, stirring the white powdery substance in with some yogurt to make it more palatable.
"One teaspoon per beer, right before you start drinking."
He'd learned the trick from his good friend "Dr. Joe," a craft beer legend in his own right.  Educated at Harvard with a troika of degrees (a BA, a JD, and an MBA), Koch is no slouch, but the late-Joseph Owades was a flat-out genius. With a PhD in biochemistry from Brooklyn Polytechnic Institute and an early job in the fermentation sciences department at Fleischmann's, Owades probably knew more about fermentation and alcohol metabolism than perhaps any man who has ever lived.

www.esquire.com
 
2014-05-01 06:01:30 PM  
cookies + milk + yogurt + blender

/obviously one of these doesn't go in with the others when you do this
 
2014-05-01 06:06:55 PM  
Dannon coffee yogurt.  Practically a food group for me.

Take small cereal bowl.  Put brownie or slice of chocolate cake in bottom of bowl.  Pour one container of Dannon Coffee Yogurt over cake/brownie.  Eat with spoon, making sure to get both cake and yogurt in each bite.  Heaven.

For the weirder among you:

Spread coffee yogurt on both sides of middle slice of bread in a double-decker corned-beef-on-rye sandwich.  Dip corner of sandiwch in remaining yogurt with each bite.
 
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